Oatmeal with Snails

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

I used semi-prepared (frozen) snails for this dish, so I kept them in hot water for just ten minutes, after which I removed them from their shells and continued to prepare the broth with just the shells.

Ingredients

Garlic - 1.8 oz
Pickled Chanterelles - 4.9 oz
Shallot - 1.4 oz
Butter - 8.5 oz
Dijon Mustard - 0.9 oz
Ground Almonds - 0.7 oz
Parsley - 3.5 oz
Parma Ham - 1.8 oz
Snails - 72 pieces
Carrot - 1 piece
Onion - 1 piece
Fennel - 2 heads
Celery salt - 1 stalk
Bouquet Garni - 1 bunch
Champagne Vinegar - 1 teaspoon
Oat flakes - 2.1 oz
Walnuts - 3 teaspoons
Salt - to taste

Step by Step guide

Step 1

For the flavored oil, blanch half of the garlic three to four times, changing the water each time. Heat 50 g of butter in a skillet and sauté the chopped shallot and 40 g of mushrooms for 5–10 minutes. Blend 150 g of butter with the mustard, parsley, ground almonds, and 1 teaspoon of salt. Strain the mixture through a sieve. Combine with the sautéed mushrooms, onion, and chopped Parma ham. Transfer the resulting mixture onto plastic wrap, shape it into a cylinder, and tightly wrap it in the film. Refrigerate until use — the butter should firm up well by then.

Step 2

For the broth, bring water to a boil in a pot, add the snails, and bring to a boil again. Skim off the foam from the surface and reduce the heat. Add the onion, carrot, celery, remaining mushrooms, garlic, 1 head of fennel, and bouquet garni. Leave on heat for three hours, then remove the pot from the heat, let it cool, and strain the broth through cheesecloth. Save the snails.

Step 3

For the oatmeal, bring 200 ml of broth to a boil, add the oat flakes. Cook, stirring, until all the liquid is absorbed. Remove from heat, stir in 70 g of flavored butter. Season with salt to taste.

Step 4

To serve the dish, place the oatmeal on a plate, top with strips of Parma ham. Sauté the snails in the remaining butter and place them on the oatmeal. Garnish with thinly sliced fennel mixed with sherry vinegar and walnut oil.