Snail, Watercress and Garlic Recipe

Snails served on a coulis of watercress with garlic crisps

Starter
easy
serves4
1 hour 30 minutes

PT1H30M

The earthy flavour of the snails pair beautifully with the spicy watercress and crispy garlic. Garnish the dish with a few croutons for extra crunch. Snails are available in specialist fishmongers or online.

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Ingredients

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Metric

Imperial

Snails

32 snails
1 tbsp of butter
1 tsp shallots, chopped
1 tsp parsley, chopped
1 tsp garlic, chopped
salt
pepper

Watercress coulis

4 bunches of watercress
50g of butter
pepper
salt

Garlic crisps

5 garlic cloves
500ml of milk
500ml of vegetable oil

Watercress emulsion

100ml of milk
1/2 onion
20ml of cream
20g of butter
salt

To plate

borage flowers
rocket
8 croutons

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Method

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To make the watercress coulis, pick the watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully

4 bunches of watercress

Bring a large pan of salted water to the boil and cook for 5 minutes, until the watercress is soft. Refresh in iced water then drain well

Blend the watercress in a blender until smooth, season with salt and pepper and set the purée aside

pepper
salt

To make the garlic chips, peel the garlic and slice finely on a mandoline, or carefully with a sharp knife

5 garlic cloves

Place a third of the milk and an equal quantity of water in a small pan, and bring to the boil. Add the garlic and cook the garlic for 1 minute. Repeat this process twice more with fresh milk and water

500ml of milk

Drain the garlic and dry on kitchen paper

Heat the oil in a small pan to 140℃ and fry the chips until golden brown, then drain on kitchen paper

500ml of vegetable oil

To make the emulsion, sweat the onion and watercress stems in half the butter until soft then add the milk and cream

1/2 onion
10g of butter
100ml of milk
20ml of cream

Bring to the boil then remove from the heat. Infuse for 1 hour

Strain the emulsion then season with salt and add the remaining butter

salt

For plating, warm the emulsion and blend with a hand blender to create a foam

Just before serving, finish the watercress coulis. Heat a small saucepan and add the butter, cook until it reaches a nut brown colour then add the reserved watercress purée. Cook for a couple of minutes until the purée has reduced slightly

50g of butter

To cook the snails, melt the butter in a frying pan, when it begins to foam add the snails. Fry for 2-3 minutes

1 tbsp of butter

Finish with the garlic, parsley, shallots, salt and pepper

1 tsp garlic, chopped
1 tsp parsley, chopped
1 tsp shallots, chopped

To plate, place a spoon of the watercress coulis on the bottom of the plate and using a ladle, push to the edges. Arrange the snails and garlic crisps on the plate and finish with the watercress emulsion. Garnish with rocket leaves, borage flowers and croutons

borage flowers
rocket
8 croutons

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Xavier Boyer

Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.