How to cook Snails with Kalhua Liquor
- 24 snails
- 2 tablespoons (30 mL) butter
- 2 tablespoons (30 mL) minced shallots
- 2 tablespoons (30 mL) chopped parsley
- 1/3 cup (80 mL) Kalhua liquor
- 1 cup (250 mL) heavy cream (35%)
- 2 tablespoons (30 mL) freshly chopped tarragon (1 teaspoon / 5 mL dried)
- Salt and pepper, to taste
- 4 flaky pastry shells, hot
- 4 sprigs fresh tarragon or parsley
- Fresh tarragon sprigs
- 1 tomato, seeded and diced
- Into a casserole, melt butter cook snails for 1 minute, over medium heat.
- Mix in minced shallots and chopped parsley.
- Pour in Kalhua liquor, stirring.
- Pour in cream simmer until thickened.
- Stir in chopped or dried tarragon, salt and pepper.
- Spoon snails mixture into pastry shells, onto serving plates.
- Decorate each plate with fresh tarragon sprigs and tomato dices.
Snails are also called 'escargots' in restaurants.
The secret to this delicious dish is reduce cream for long enough to get a smooth, flavorful sauce.
This recipe for Snails with Kalhua Liquor serves/makes: 4
The Snails with Kalhua Liquor recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Poached/Simmered