Snails with Spinach and Herbs in Puff Pastry
• 100 g fresh butter
• 1 shallot
• 300 g spinach
• 30 g flat parsley
• 30 g tarragon
• 30 g dill
• Salt and pepper
• Bourgogne snails
• 100 ml fish stock
• 200 ml pouring cream and 1 glass of Gentiane de Lure
• Walnut halves
Appetizer by David Van Laer du Maxence.
Melt the butter in a large frying pan, sweat 1 chopped shallot, add 300 g spinach, the flat parsley, tarragon and dill and add a little chopped garlic, salt and pepper.
Add Bourgogne (large gray) snails, 100 ml fish stock and the pouring cream and 1 glass of Gentiane de Lure.
Leave to cook for 10 mins. with the lid on.
Remove the snails, spinach and herbs and reduce the sauce until it thickens. Chop the spinach and herbs, mix in the snails and some of the crushed walnut halves, then mix it all with the sauce.
Serve in very hot little puff pastries.