Cassolette of snails and anchovies

Pascal Aussignac uses anchovies to add a salty punch to this snail cassolette recipe, which is well balanced against the bold flavours of parsley and capers. Serve this classic French dish with some crusty bread or toasted brioche.

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Ingredients

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Imperial

Equipment

  • Escargot plate

Method

1
Remove the snails from the tin and wash thoroughly
  • 48 snails, tinned, preferably from Bourgogne
2
Melt 50g of the butter in a frying pan and, before any colouring occurs, add the anchovies. Stir until you have a paste-like texture
3
Add the lemon juice, shallots, capers, parsley, snails, breadcrumbs and seasoning. Simmer for 5 minutes then remove from the heat
4
Whip the remaining butter until light and fluffy. Once the snail and anchovy mixture has cooled, add the butter and stir to combine
5
Use the mixture to fill an escargot plate, or if you can get hold of them, large snail shells
6
Preheat the oven to 190°C/gas mark 5
7
Reheat the snails for 15 minutes and serve with toasted brioche or crusty bread

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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