Snails, spinach purée & garlic coulis
A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.
Serves 6.
Preparation time: 30 min
Cooking time: 2 h
- 4 dozen snails
- 1.6 kg fresh spinach
- 4 heads garlic
- 1 loaf bread
- 30 cl chicken stock
- 250 g butter
- 50 cl cream
- salt and pepper
1 - Prepare the spinach pur&e acute;e: wash and drain the spinach. Cook 1.2 kg in a saucepan with butter and salt. Add the chicken stock and reduce gently. Blend with 50 g butter. Reserve 400 g of spinach for pan-frying at the last minute, with butter, salt and pepper.
2 - Prepare the garlic coulis: peel and degerm the garlic (keep one clove for cooking the snails). It is advisable to blanch it 5 times afterwards. Drain and cook in a saucepan with the cream, salt and pepper. Bring to the boil, then leave to infuse for 1 h on a low heat. Blend the mixture.
3 - Prepare the croutons: cut 1 cm x 1 cm croutons from the sliced bread. Brown them in a frying pan with butter. Stir to brown all sides. Set aside.
4 - Prepare the snails: fry in a pan with foaming butter and add a chopped garlic clove.
5 - Presentation: place the spinach purée in the bottom of a soup plate. Place the 8 snails on top and dot with garlic coulis. Arrange the croutons nicely between the garlic and snails, and add the pan-fried spinach shoots on top.
These recipes might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
