Cassolette of snails and anchovies
Item 1 of 1
Pascal Aussignac uses anchovies to add a salty punch to this snail cassolette recipe, which is well balanced against the bold flavours of parsley and capers. Serve this classic French dish with some crusty bread or toasted brioche.
discover more:
Ingredients
Metric
Imperial
- 48 snails, tinned, preferably from Bourgogne
- 200g of unsalted butter, warm
- 6 anchovy fillets, small, from a jar of olive oil
- 1 lemon, juiced
- 2 shallots, chopped
- 50g of mini capers
- 4 tbsp of flat-leaf parsley, chopped
- 1 tbsp of breadcrumbs
- salt
- ground black pepper
SAVE RECIPE
Equipment
- Escargot plate
Method
1
Remove the snails from the tin and wash thoroughly
- 48 snails, tinned, preferably from Bourgogne
2
Melt 50g of the butter in a frying pan and, before any colouring occurs, add the anchovies. Stir until you have a paste-like texture
- 50g of unsalted butter, warm
- 6 anchovy fillets, small, from a jar of olive oil
3
Add the lemon juice, shallots, capers, parsley, snails, breadcrumbs and seasoning. Simmer for 5 minutes then remove from the heat
- 1 lemon, juiced
- 2 shallots, chopped
- 50g of mini capers
- 4 tbsp of flat-leaf parsley
- 1 tbsp of breadcrumbs
- salt
- ground black pepper
4
Whip the remaining butter until light and fluffy. Once the snail and anchovy mixture has cooled, add the butter and stir to combine
- 150g of unsalted butter, warm
5
Use the mixture to fill an escargot plate, or if you can get hold of them, large snail shells
6
Preheat the oven to 190°C/gas mark 5
7
Reheat the snails for 15 minutes and serve with toasted brioche or crusty bread
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024