If you've ever tried escargot, you'll know that snails and garlic go great together. Often served as a starter in places like Morocco and Algeria, as well as Portugal, France and Spain, follow the instructions for this dish from folly by Nick & Scott at home and have it whenever you want.
- FOR THE SNAIL DOUGH:
570g strong bread flour
5 whole medium sized eggs
90g unsalted butter
80g full fat milk
- FOR THE SNAILS:
50g table salt
500g snail meat
500ml white vinegar
1lt Mineral water
10g table salt
1 x head of fennel
2 x carrots
1 x onion
2 x celery stick
2 x bay leaf
- FOR THE GARLIC SHOOT EMULSION:
50g egg white
50g spinach puree
50g garlic shoot juice
300g Rapeseed oil
20g white vinegar
FOR THE SNAIL DOUGH:
- Keep the butter outside of the chiller for this as needs to be soft but not melted.
- Mix yeast, sugar and milk leave to come to room temperature, in a mixer add salt to the flour, then milk/yeast mixture, add the butter gradually (one spoon at a time), then add the eggs one at a time, always mixing thoroughly before adding the next. When all mixed, tip the mix onto a floured work surface, roll (do not knead) into a cylinder loaf shape, wrap in cling film and chill for 12 hours.
- Remove the chilled dough and break into 15g pieces making flat discs in the palm of your hand, then chill again making sure to keep all discs separate.
- One by one remove the frozen snails and discs and individually wrap the dough around the snails as evenly as possibly with lightly floured hands making sure the dough doesn’t soften too much (as the butter inside will melt and the emulsion will leak out) pinch the ends together at the bottom and with scissors snip off the excess dough to seal.
- Roll again in your hands to make a nice even spherical shape.
- Place all back in the freezer evenly spaced on a tray lined with parchment paper.
FOR THE SNAILS:
- Salt snails for 30 minutes, rinse and then soak in the vinegar for 1 hour.
- Bring up to the boil from cold 3 times.
- Dice all of the vegetables into 2cm dice, add all ingredients to the water and bring up to the boil, simmer for 10 minutes and remove.
- Cool the liquid/bouillon and strain, add snails, vacuum pack all and then cook in a water bath at 75 degrees for 6 hours.
FOR THE GARLIC AND PARSLEY BUTTER:
- Reduce the bouillon to 250ml, add the butter to make a thick emulsion and cool to room temperature so its still a soft and spreadable consistency.
- Add the parsley and garlic mix and check the seasoning, stir in cooled snails and while still soft start to make the individual portions by balling 2 pieces with plenty of emulsion and place on a tray, when all portions on the tray place in the chiller to set up firm.
- When cold, roll into ball shapes and freeze ready to wrap with the dough.
FOR THE GARLIC SHOOT EMULSION:
- Mix the vinegar, salt and egg white, blend until foamy then very gradually add the rapeseed oil until emulsified.
- In a bowl fold the emulsion together with the spinach puree and garlic shoot juice, chill and set aside in a squeezy bottle.
- Pre-heat the deep fat fryer and the oven to 180 degrees Celsius.
- To serve, deep fry the snails at 180 degrees for 2 minutes and place in the oven for 4 minutes and depending on how many you are serving per person then place the same amount of generous dots of emulsion on the plate, place the snails on the emulsion stopping them from rolling around and eat while hot.