Recipe: Snails in tomato shell

Name: Escargots en coque de tomate
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 4 portions
Ingredients: 24 escargots de Bourgogne de belle grosseur4 belles tomates de jardin fermes et rougesPour les confire :1/2 litre de bonne huile d'olives2 gousses d'ail dégermées et coupées en 2un peu de fleur de thym citron4 feuilles de lauriersel et poivre du moulinpour la duxelless de champignons500 g de champignons de paris bruns non ouverts épluchés et émincés2 échalotes ciselées (hachées finement)20 cl de vin blanc sec1 gousse d'ail dégermée, écrasée et hachéeun peu de fleur de thymsel et poivre du moulin.Pour confectionner les croquettes de purée d'ail8 gousses d'ail coupées en 2 et dégermées20 cl de crème épaisse1 grosse pomme de terre farineuse(Bintje)une noix de beurre 1/2sel1 cuiller à soupe de crème fraîchesel fin3 assiettes : 1 avec de la farine 1 avec un œuf battu + une goutte d'huile 1 avec de la chapelure (le terme technique : paner à l'anglaise)huile d'arachide ou de pépins de raisinPour la préparation du bouillon d'herbes1 petit bouquet de persil plat1 petit bouquet d'oseille (si vous trouvez)un peu d'estragon frais1 petite botte de cresson (ne gardez que les feuilles)1/2 l de fond de volaille préparé froid.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (11 reviews) Other dishes

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

Ingredients for 4 servings

24 large Burgundy snails
4 beautiful firm and red garden tomatoes

To confit:

1/2 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
500 g of brown button mushrooms, unopened, peeled and sliced
2 shallots, finely chopped
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
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 l of poultry stock prepared cold

Step-by-step directions

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.

Escargots De chef Tomates farcies