Escargot Roquefort

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Escargot Roquefort
Author: 
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Succulent snails served on a bed of creamy mashed potato, melted over with blue cheese.
Ingredients
  • 1 x 200g Tin of Escargot
  • 600g Mashed potato
  • 50g Butter
  • 125g Blue cheese, halved
  • 2 Large cloves of garlic, finely chopped
  • The greens of 3 spring onions, sliced into rounds
Instructions
  1. Mix the spring onion rounds into the mashed potato
  2. Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
  3. Heat your pan to medium heat, add the butter, then the snails
  4. Sauté the snails for 4 minutes
  5. Add the garlic to the pan and sauté for a further 60 seconds
  6. Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
  7. Crumble half of the blue cheese into the pan and stir until it melts into the butter
  8. Remove the pan from the heat
  9. Divide the mashed potato among the platters (heat-proof) and flatten the mash out
  10. Press 6 dimples into each plate of mash and fill the dimples with the snails
  11. Spoon the sauce evenly over all of the snails
  12. Crumble the remaining blue cheese over the snails
  13. Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
  14. Remove from the oven and serve immediately

 

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