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Рецепт Escargots En Barquette (Snails Go Boating)
by Global Cookbook

Escargots En Barquette (Snails Go Boating)
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  Порций: 4

Ингредиенты

  • 1/3 c. Shallots, finely diced
  • 1 c. Dry white wine
  • 1/2 c. Whipping cream
  • 12 Tbsp. Cool butter, unsalted, cut into small piece Salt and white pepper
  • 1 can Escargots, (7 to 8 ounces)*, rinsed
  • 4 x Artichoke hearts, cooked, quartered
  • 1 Tbsp. Parsley, minced
  • 1 Tbsp. Garlic, finely minced
  • 4 x Boat shaped puff pastry shells**, (barquettes)
  • 4 Tbsp. Blue cheese, such as gorgonzola, crumbled

Инструкции

  1. Substitute 12 ounces fresh bay scallops
  2. Or possibly round pastry shells (Sold in specialty food markets or possibly bakeries)
  3. Heat an oven to 350 F. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce till shallots are soft and the wine is almost entirely evaporated. Add in cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11 1/2 Tbsp. butter into the cream and shallots mix. Strain, season to taste with salt and pepper, and keep hot in the top of a double boiler set over hot but not boiling water.
  4. Heat remaining 1/2 Tbsp. butter in a saute/fry pan. Add in escargots, artichoke pcs, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.
  5. Place barquettes (shells) on a baking sheet. Fill each with the escargot mix and top with crumbled cheese. Heat in the oven till the cheese melts, 1 to 2 min.
  6. Make a pool with 1/4 c. sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mix around the barquettes.
  7. Serve with a sauvignon blanc from California such as St. Supery.