Snail Ragout

Fleshy snails coated in a glossy, rich brown sauce. The aroma of reduced white wine and browned butter blends with smoky bacon and fresh flat-leaf parsley.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 389
• Protein: 35 g
• Carbs: 9 g
• Fat: 21 g

Ingredients

• 48 piece Snail ( drained )
• 150 g Smoked lardons ( sticks )
• 250 g Button mushroom ( quartered )
• 2 piece Shallot ( finely diced )
• 4 piece Garlic ( minced )
• 150 ml Dry white wine
• 1 tbsp Wheat flour
• 50 g Minimum butter sweet ( cold, diced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf
• 250 ml Veal stock concentrate

Instructions

1. Garnish preparation

   Finely dice the shallots and mince the garlic. Clean the mushrooms and cut into quarters. Roughly chop the flat-leaf parsley.

2. Sear aromatic garnish

   In a sauté pan, brown the bacon without added fat. Once colored, add the mushrooms. Let the vegetation water evaporate until they turn golden.

3. Dusting the snails

   Add the drained snails, shallots, and garlic. Sweat without browning. Sprinkle the flour over everything (singer) and stir for one minute to cook the flour without burning it.

4. Deglaze and simmer

   Pour in the white wine to loosen the juices (deglaze). Add the veal stock, thyme, and bay leaf. Let reduce over low heat until the sauce coats the back of a spoon.

5. Whisking in butter and finishing

   Remove the thyme and bay leaf. Off the heat, whisk in cold butter pieces vigorously (monter au beurre) to add shine. Fold in the flat-leaf parsley at the last moment.

Chef's tips

• Do not over-salt at the beginning, as the bacon and reduced stock already concentrate salt.
• The butter must be very cold to create a perfect emulsion with the hot sauce.
• If the sauce is too thin, let it reduce for a few more minutes before whisking in the butter.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Reheat over very low heat to avoid toughening the snails.