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Snails served on a coulis of watercress with garlic crisps


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Watercress coulis

Garlic crisps

Watercress emulsion

  • 100ml of milk
  • 1/2 onion
  • 20ml of cream
  • 20g of butter
  • salt

To plate

  • borage flowers
  • rocket
  • 8 croutons
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To make the watercress coulis, pick the watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully
Bring a large pan of salted water to the boil and cook for 5 minutes, until the watercress is soft. Refresh in iced water then drain well
Blend the watercress in a blender until smooth, season with salt and pepper and set the purée aside
To make the garlic chips, peel the garlic and slice finely on a mandoline, or carefully with a sharp knife
Place a third of the milk and an equal quantity of water in a small pan, and bring to the boil. Add the garlic and cook the garlic for 1 minute. Repeat this process twice more with fresh milk and water
  • 500ml of milk
Drain the garlic and dry on kitchen paper
Heat the oil in a small pan to 140℃ and fry the chips until golden brown, then drain on kitchen paper
  • 500ml of vegetable oil
To make the emulsion, sweat the onion and watercress stems in half the butter until soft then add the milk and cream
  • 1/2 onion
  • 10g of butter
  • 100ml of milk
  • 20ml of cream
Bring to the boil then remove from the heat. Infuse for 1 hour
Strain the emulsion then season with salt and add the remaining butter
For plating, warm the emulsion and blend with a hand blender to create a foam
Just before serving, finish the watercress coulis. Heat a small saucepan and add the butter, cook until it reaches a nut brown colour then add the reserved watercress purée. Cook for a couple of minutes until the purée has reduced slightly
  • 50g of butter
To cook the snails, melt the butter in a frying pan, when it begins to foam add the snails. Fry for 2-3 minutes
  • 1 tbsp of butter
Finish with the garlic, parsley, shallots, salt and pepper
To plate, place a spoon of the watercress coulis on the bottom of the plate and using a ladle, push to the edges. Arrange the snails and garlic crisps on the plate and finish with the watercress emulsion. Garnish with rocket leaves, borage flowers and croutons
  • borage flowers
  • rocket
  • 8 croutons
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Snails served on a coulis of watercress with garlic crisps


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