Extravagant Way to Cook Escargot - The Secrets of French Cuisine

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

Start by making garlic butter by mixing butter, garlic, and chopped parsley together to form a paste.

Add black pepper and salt to the garlic butter mixture and blitz until smooth, about 4-5 minutes.

Transfer the garlic butter to a piping bag for stuffing the escargot shells.

Pipe the garlic butter into the escargot shells generously.

Preheat the oven to 375°F (190°C).

Bake the stuffed escargot for 5-10 minutes, or until the butter is foamy.

Prepare kohlrabi by trimming the ends and peeling it.

Cut the kohlrabi into batons and place them in a pot.

Cover the kohlrabi with fish stock about two-thirds of the way, add olive oil, butter, thyme, mashed garlic, shallot, lemon peels, and salt.

Cover the pot with a cartouche (parchment paper cut to size) to allow steam to escape while cooking.

Cook the kohlrabi batons for about 6 minutes until softened.

For the puree, dice the kohlrabi trimmings and place them in a pot with milk, cream, thyme, shallots, and smashed garlic.

Cook the mixture for about 20 minutes or until softened.

Prepare mustard jelly by combining fish stock, mustard, and agar agar, then bring to a boil and cook for 2 minutes before pouring into a pan to set in the fridge for 20-25 minutes.

Once set, cube the mustard jelly for presentation.

Heat a pan and add a tablespoon of canola oil and some butter until foaming.

Add the escargot to the pan to warm and glaze them, adding seasoning, black pepper, thyme, and a squeeze of lemon.

Flambé the escargot with pernod in a hot pan, ensuring to burn off the alcohol.

Add the braised beef cheeks to the escargot and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens