The Kitchen
|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Cassolette of snails and anchovies

by
Pascal Aussignac
Cassolette of snails and anchovies

PT50M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Equipment

  • Escargot plate

Method

print recipe
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
Share recipe
Pascal Aussignac }
Pascal Aussignac

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

NAVIGATE

© Great British Chefs 2022