Servings
Ingredients :
36 x Snails, undrained
1/2 cup Chardonnay or dry white
wine
1 med onion, minced
1 x Shallot, minced
2 x Garlic cloves, minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 x Egg yolk (blended w/ milk)
3 tbl Milk (to blend with yolk)
3/4 cup Butter, well-chilled*
1/3 cup Chopped toasted hazelnuts
3 tbl Minced fresh parsley
Method :
• *Note: Butter should be cut into 12 pieces.
• Drain snail juices into small saucepan. Place snails in
bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg
to juices and bring to boil. Pour marinade over snails. Let cool.
Cover and refrigerate for 24 hours. Preheat oven to 425
degrees. Butter baking sheets. Roll dough out on lightly floured
surface to thickness of 1/4". Cut out 36 circles using 2-inch
floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut
through dough.
• Brush with glaze. Bake pastry until puffed and golden
brown, about 10 minutes. Cool slightly on rack. Using sharp
knife, cut out lids. Discard any soft dough inside shells. Reduce
oven to 375 degrees.
• Strain marinade into large saucepan, pressing down on
vegetables to extract all liquid. Boil until reduced to 1/2 cup.
Remove pan from heat and whisk in 2 pieces of butter. Set pan
over low heat and whisk in remaining butter 1 piece at a time.
Mix in snails, hazelnuts and parsley.
• Adjust seasoning. Place 1 snail and some of sauce inside
each shell. Top with lid. Bake until heated through. Serve
immediately.
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