Ingredients
9 snails, 15g garlic, 150g parsley, 25g butter, 10g flour, 25ml vegetable stock, some salt and pepper to taste

Method
1. Mix butter with some garlic, parsley, salt and pepper.
2. Blanch remaining parsley in hot water and mix with vegetable stock, salt and pepper until even and smooth.
3. Slice garlic and blanch one at a time. Coat some flour and deep fry at 140℃.
4. Glaze snail in butter mixture.

Plating
Arrange a bed of parsley coulis on plate then top with snail and garlic chips as shown.

 
 
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