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  • Home
  • Shop
    • Where to buy canned snails
    • Where to buy snail kaviar
  • Recipes
    • By Emilie Qvist Kjærgaard
    • By Gorm Wisweh
    • By Louise and Peter
    • By CPH Hospitality College
    • By Katrine Klinken
  • References
  • Events
  • About us
    • Sustainability
    • Our news
  • Contact
  • Become a reseller
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About CPH Hospitality College

CPH Hospitality College has created 31 recipes based on invasive species, in collaboration with the Danish EPA. The cookbook can inspire the Danes to harvest oysters, herbs, crayfish, berries and snails in the nature and go home and cook by themselves. A group of chef students has explored the natural ingredients and developed some recipes based on Helix Aspersa. The college website: www.hrs.dk 

3/16/2021

Oysters with gin and snail caviar

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Total cooking time: 20 min. 4 portions, starter/appetizer
  • 8 pcs. oysters e.g. Crassostrea gigas (Pacific oysters)
  • ½ dl good gin
  • 1 tsp. cucumber
  • 20 g snail caviar
  • Herbs for decoration
  • Open the oysters with an oyster knife, take a tea towel around oysters and wring it open, either from behind or from the side.
  • Rinse all oysters free of sand and rinse the oyster shells as they will be used for the dish.
  • Use a Parisian iron (5 mm) to make small round cucumber balls or cut the cucumber into fine cubes.
  • Serve the rinsed oysters by getting them back in the rinsed
  • shell, come approx. 5 ml gin in each, put 5-6 pieces of cucumber on top.
  • Sprinkle some snail caviar and garnish with herbs.

3/14/2021

Veal and snails tartar with snail caviar

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Total cooking time: 45 min. 4 portions
  • 200 g gourmet snails sousvide cooked
  • 2 beetroot
  • 1 pasteurized egg yolk
  • 1 dl rapeseed oil
  • 1 clove of garlic
  • 100 g parsley
  • 400 g veal inner thighs or fillet without fat and tendons
  • 2½ tbs. Cognac or brandy
  • 1 shallots
  • 1 tbs. good olive oil
  • Flute for bread chips
  • 2 tbs. capers
  • 20 g snail caviar
  • 1 grated organic lemon peel
  • Salt, pepper
  • Green leaves for decoration
Tartar:​
  • Bake the beets at 150° C for approx. 1 hour until tender and slightly dry. Then cut them into fine cubes.
  • Meanwhile, whisk egg yolks, oil and a little salt to a mayonnaise.
  • Chop parsley, grate garlic and a little lemon zest and mix in the mayonnaise.
  • Cut the veal meat into small cubes and put it and the snails in a food processor (blend only very little at a time as it should not be mash but just shredded and still have a rough structure).
  • Stir the meat with salt, pepper, cognac, baked beetroot cubes, finely chopped shallots, a little olive oil and a little lemon zest.

Bread:
  • Cut bread into ultra-thin slices / chips, grate them in a little olive oil in a pan until lightly golden. Then rub them with garlic.
  • Fry the capers in a little oil until they "puffer" and are crispy.
  • Serve the tartar with bread chips, fried capers and mayonnaise.
  • Garnish with a little snail caviar and herbs / green leaves.
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