Recettes à base de Petit-Gris

Part of my fascination with this industry is in the fact, I have never tried snails and can not wait till I have some mature specimens.
Whilst researching Heliculture I came across many interesting recipes using snails, I have noted some and thought I would post them here for reference.






Simple Fresh Snails

Put the snails in a saucepan and cover them with a mixture of equal part of white wine and stock.

Add shallot, carrot, thyme, bay leaf, garlic clove salt and freshly ground pepper.

Simmer for 90 minutes, then leave to cool in the cooking liquid. Serve with a fresh slice of lemon.



Snails Feuilletes with Pistachio Nut, and Mushrooms with a Balsamic Glaze

Puff Pastry Squares:
Cut out six squares measuring 9cm each side. Arrange them on one baking sheet.

Cut out a smaller square inside, but don't remove. This will be used as a lid.
Brush with egg wash,

Bake in a pre-heated oven at 210°C for about 10 minutes.

When feuillette are cooked, cut out the lid and reserve.

Snails:
In a saucepan, melt some butter, and then add the cooked snails and chopped garlic. Sauté them for a couple of minutes.

Add chopped mushrooms and cook for a further two minutes. Add cognac and cream and reduce for few minutes until cream thickens.

Lastly add pistachio nut and chervil.

Place the pastry on serving plates, fill each puff pastry crust with the snail and mushrooms, and place the balsamic glaze around the pastry.

Top with the pastry lid. Finish with some chopped chervil and pistachio nut.

Snail Fritters
1 dozen snails
vegetable oil
parsley sprig
2 large eggs separated
1 1/2 cups flour, all-purpose
2 tablespoons olive oil
salt and black pepper
1 tablespoon olive oil
herbs
First make the batter.

Mix the egg yolks with the flour and olive oil.
Add a little warm water to give a smooth, creamy consistency.
Season and leave to stand.
Just before using, gently fold in the stiffly beaten egg whites.
Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil).
Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels.

Serve garnished with fried parsley.