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Snails with Kalhua Liquor Recipe
Serves/Makes: 4
Ingredients:
- 24 snails
- 2 tablespoons (30 mL) butter
- 2 tablespoons (30 mL) minced shallots
- 2 tablespoons (30 mL) chopped parsley
- 1/3 cup (80 mL) Kalhua liquor
- 1 cup (250 mL) heavy cream (35%)
- 2 tablespoons (30 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
- Salt and pepper, to taste
- 4 flaky pastry shells, hot
- 4 sprigs fresh tarragon or parsley
- Fresh tarragon sprigs
- 1 tomato, seeded and diced
How to cook:
- Into a casserole, melt butter cook snails for 1 minute, over medium heat.
- Mix in minced shallots and chopped parsley.
- Pour in Kalhua liquor, stirring.
- Pour in cream simmer until thickened.
- Stir in chopped or dried tarragon, salt and pepper.
- Spoon snails mixture into pastry shells, onto serving plates.
- Decorate each plate with fresh tarragon sprigs and tomato dices.
Notes:
Snails are also called 'escargots' in restaurants.
The secret to this delicious dish is reduce cream for long enough to get a smooth, flavorful sauce.
This recipe for Snails with Kalhua Liquor serves/makes: 4
Main Ingredient: Snails
Preparation Method: Poached/Simmered