Snails with Kalhua Liquor Recipe

Serves/Makes: 4

Ingredients:

  • 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
How to cook Snails with Kalhua Liquor:
  • 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.

Notes:

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 (more Snails recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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