Escargot Stuffed Tomatoes tasty and golden

Name: Escargot Stuffed Tomatoes
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 large Burgundy snails; 4 beautiful firm and red garden tomatoes; To confit:; 1/2.1 qt (2 liter) of good olive oil; 2 cloves of garlic, de-germed and cut in half; a little lemon thyme flowers; 4 bay leaves; salt and freshly ground pepper; for the mushroom duxelles; 17.75 oz (500 g) of brown button mushrooms, unopened, peeled and sliced; 2 shallots, finely chopped; 0.8 cup (20 cl) of dry white wine; 1 clove of garlic, de-germed, crushed and chopped; a little thyme flowers; salt and freshly ground pepper; To make the garlic puree croquettes; 8 cloves of garlic cut in half and de-germed; 0.8 cup (20 cl) of heavy cream; 1 large floury potato (Bintje); a knob of salted butter; 1 tablespoon of crème fraîche; fine salt; 3 plates: 1 with flour, 1 with beaten egg + a drop of oil, 1 with breadcrumbs (the technical term: breading à l'anglaise); peanut or grapeseed oil; For the preparation of herb broth; 1 small bunch of flat parsley; 1 small bunch of sorrel (if you can find it); a little fresh tarragon; 1 small bunch of watercress (keep only the leaves); 1/2.1 qt (2 l) of poultry stock prepared cold

By AFTouch-Cuisine 4.9/5 (11 reviews) · 🍳 4 made it

Prep 90 min

Cook 90 min

Total 3h

Servings 4 serv.

Certainly a more "gourmet" recipe where you will need to show patience to prepare it

This recipe is for cooks with solid technique who enjoy taking their time. Snails need cleaning, tomatoes a slow oil infusion, garlic croquettes a crisp panada. Plan a full day of work, but you can prep everything ahead and plate the next day.

Ingredients for 4 servings

Adjust for

servings

24 large Burgundy snails
4 beautiful firm and red garden tomatoes

To confit:

1/2.1 qt (2 liter) of good olive oil
2 cloves of garlic, de-germed and cut in half
a little lemon thyme flowers
4 bay leaves
salt and freshly ground pepper
for the mushroom duxelles
17.75 oz (500 g) of brown button mushrooms, unopened, peeled and sliced
2 shallots, finely chopped
0.8 cup (20 cl) of dry white wine
1 clove of garlic, de-germed, crushed and chopped
a little thyme flowers
salt and freshly ground pepper

To make the garlic puree croquettes

8 cloves of garlic cut in half and de-germed
0.8 cup (20 cl) of heavy cream
1 large floury potato (Bintje)
a knob of salted butter
1 tablespoon of crème fraîche
fine salt
3 plates: 1 with flour, 1 with beaten egg + a drop of oil, 1 with breadcrumbs (the technical term: breading à l'anglaise)
peanut or grapeseed oil
For the preparation of herb broth
1 small bunch of flat parsley
1 small bunch of sorrel (if you can find it)
a little fresh tarragon
1 small bunch of watercress (keep only the leaves)
1/2.1 qt (2 l) of poultry stock prepared cold

Step-by-step recipe

One of the great interests of this recipe is that you can practically prepare it the day before for the next day

For the preparation of semi-dried tomatoes

1 Wash the tomatoes and dry them, cut a small strip underneath so they can stand upright. 3 or 4 cm from the top cut out lids. empty them properly with a spoon, then salt them and turn them upside down on a rack for ½ hour so they drain.

2 Heat your olive oil to 80°.

3 Salt (lightly) and pepper your tomatoes then add to each a little thyme flowers, 1 bay leaf and ½ clove of garlic then fill them with the hot oil, replace the lids and let them cool in the open air.

4 When they are well cooled you can put them in the fridge for the night where they will finish confiting.

For the preparation of garlic croquettes

5 Put your potato to cook (in water or steamed)

6 During the cooking time, prepare your 16 half cloves of de-germed garlic, put them in a small saucepan with water, bring to a boil then drain. repeat this operation 3 times in a row.

7 Then bring the cream to a boil and reduce by half, then add your blanched garlic cloves and let cook for another 7 to 8 minutes.

8 As soon as it is cooked pass the potato through a vegetable mill (fine grid) then add a knob of butter, salt and pepper with the mill then pour a small spoonful of cream.

A chef's advice

Skip full-bodied reds. Snails in butter sauce and mushroom duxelles need structured white : a Chablis Premier Cru or Meursault. Chardonnay's fat balances the richness, its acidity cuts through the tomato confit and lifts the garlic finale.