ESCARGOTS AU BEURRE DE CRESSON de Laurent Mariotte
Escargots en Persillade: A Unique Recipe
Introduction to the Recipe
- The host introduces a new recipe for escargots en persillade, highlighting that this is their first time making it together.
- Instead of using traditional parsley, the host opts for "craisson," which is described as vibrant and tonic, suggesting it will enhance the dish's flavor.
Ingredients Preparation
- The recipe requires 200 grams of butter, along with shallots, garlic, and craisson. The host emphasizes the importance of using a good amount of butter for flavor.
- The preparation involves mixing these ingredients in a food processor until well combined to create a flavorful escargot butter.
Sourcing Escargots
- The host discusses different options for sourcing escargots when they are out of season. They prefer buying them vacuum-sealed for tenderness and better absorption of flavors.
- Alternatively, fresh escargots can be found in various locations; the host mentions large grey snails from Jura as an example.
Final Steps Before Cooking
- After rinsing the vacuum-sealed escargots, they are ready to be placed back into their shells with the prepared herb butter.
- The host humorously compares different types of snails to "little pigs," indicating there are various habitats or types available.