Snail blanquette with vanilla
Ingredients
Instructions
- 4 dozen canned snails
- 2 vanilla pods
- 2 shallots
- 1/2 lemon
- 25 cl of white wine
- 40 g butter
- 40 cl of liquid cream
- chive
- salt pepper
- Rinse and drain the snails. Sprinkle them with 20 cl of wine and leave to macerate for 5 minutes.
- Fry the drained snails for 2 to 3 minutes in a sauté pan with the butter. Remove them, replace them with the peeled and chopped shallots and sauté for 3 minutes. For 5 cl of wine. When completely evaporated, add the cream and the scraped vanilla pods. Leave to reduce for 5 minutes, mix. Season with salt and pepper and add the lemon juice.
- Quickly reheat the snails in the sauce. Serve with black rice and sprinkle with chives.
Snail blanquette with vanilla
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