Snails served on a coulis of watercress with garlic crisps
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The earthy flavour of the snails pair beautifully with the spicy watercress and crispy garlic. Garnish the dish with a few croutons for extra crunch. Snails are available in specialist fishmongers or online.
Ingredients
Snails
- 32 snails
- 1 tbsp of butter
- 1 tsp shallots , chopped
- 1 tsp parsley , chopped
- 1 tsp garlic , chopped
- salt
- pepper
Watercress coulis
- 4 bunches of watercress
- 50g of butter
- pepper
- salt
Garlic crisps
- 5 garlic cloves
- 500ml of milk
- 500ml of vegetable oil
Watercress emulsion
To plate
- borage flowers
- rocket
- 8 croutons
Method
1
To make the watercress coulis, pick the watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully
- 4 bunches of watercress
2
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
4
To make the garlic chips, peel the garlic and slice finely on a mandoline, or carefully with a sharp knife
5
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
6
Drain the garlic and dry on kitchen paper
7
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
9
Bring to the boil then remove from the heat. Infuse for 1 hour
10
Strain the emulsion then season with salt and add the remaining butter
11
For plating, warm the emulsion and blend with a hand blender to create a foam
12
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
13
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
15
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
