Cromesquis of snail with parsley butter
List of ingredients
Serves four
Garnish for 24 Bourgogne snails
¼ litre vegetable stock
¼ l of Chablis
½ chopped leek
4 chopped shallots
1 stick of celery, chopped
Breadcrumbs :
6 slices of sliced white bread
3 eggs
1 tsp olive oil
Flour
Parsley butter :
175 g of butter
2 shallots sweated in butter
1 bunch of flat-leaf parsley
4 chopped garlic cloves
Salt and pepper
Sommelier’s tip
Chablis Premier Cru Mont de Milieu
The minerality of Chablis Premier Cru Mont de Milieu is a perfect match for this dish. Its intensity stands up to the flavours of the parsley butter and its elegance provides a delicate accompaniment to the snails, creating a perfect balance on the palate.
Method
Snails : Cook the snails in the vegetable stock and Chablis with the garnish.
Parsley butter : Combine the chopped garlic, shallots, parsley, softened butter, salt and pepper.
Breadcrumbs : Cut the bread into pieces, blitz in a food processor to obtain fine breadcrumbs.
Using a pastry bag, place the butter in the bottom of a half-sphere flexipan mould, then drain the snails, place them in the mould, and cover with the butter. Set aside to cool, then shape into regular round shapes.
Dip in breadcrumbs and chill again.
To finish : fry, drain and enjoy.
