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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 Emilie Qvist Kjærgaard

Emilie Qvist Kjærgaard loves escargots and the idea of introducing snails in new recipes. She is a chef and entrepreneur and has a restaurant in Hanstholm in Northern Denmark. In 2019, she helped us at our farm during harvest and shortly after, she invented her first snail recipes in her kitchen. Emilie is passionate about organic ingredients and flavors from herbs in the nature - and she knows how to make food with great taste, enjoyment and experience.
Photo: Emma Sejersen

12/1/2020

Kale salad with oyster mushrooms and gratinated snails

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Total cooking time: 35 min. 2 portions
The dish is served with ready-to-eat gourmet snails from the can "Natural". The salad has been prepared as a main course.
  • 1 can of escargots "Natural"
  • 1 dl of grated parmesan cheese
  • 1 crushed clove of garlic
  • 100 g oyster mushrooms
  • 100 g fresh kale torn into small pieces
  • ½ a little broccoli in bouquets
  • ½ dl pumpkin seeds
  • ½ pomegranate
  • Vinegar such as black currant vinegar or alike
With pre-cooked snails directly from the can, it is easy to add the snails to the dish. Use the oil from the can to prepare the dish.
  • Pour the oil from the snails' can into a bowl and save it for frying.
  • Gratinate the snails in the oven with parmesan cheese, grill at 200 degrees for approx. 3-4 min. Let the snails cool.
  • Fry the oyster mushrooms on high heat with garlic and oil until lightly golden. Lightly salt before removing from the pan.
  • Fry the broccoli on the pan, still on high heat, press the cabbage into the pan with a palette or a pan lid so that they are steamed at the same time as the frying.
  • Roast the pumpkin seeds on a dry pan.
  • Serve the salad with the snails, pomegranate seeds and pumpkin seeds. Feel free to sprinkle a little berry vinegar as a dressing.

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