Escargot Roquefort
Author: What's-4-Chow
Recipe type: starters / entre's / snails
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
- Mix the spring onion rounds into the mashed potato
- Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
- Heat your pan to medium heat, add the butter, then the snails
- Sauté the snails for 4 minutes
- Add the garlic to the pan and sauté for a further 60 seconds
- Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
- Crumble half of the blue cheese into the pan and stir until it melts into the butter
- Remove the pan from the heat
- Divide the mashed potato among the platters (heat-proof) and flatten the mash out
- Press 6 dimples into each plate of mash and fill the dimples with the snails
- Spoon the sauce evenly over all of the snails
- Crumble the remaining blue cheese over the snails
- Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
- Remove from the oven and serve immediately
