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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 Gorm Wisweh

Gorm Wisweh loves pizza and his mission is to bring better pizza to Danes. Gorm is a chef and entrepreneur and is the co-founder of 11 restaurants. He is also up for challenges and when we met him in Go'morgen Denmark, he served pizza with snails, tartar and snails on toast. His passion is to explore quality ingredients and try different tastes, especially as topping on pizza. Gorm is often a guest on Danish TV-kitchens and challenge the Danish taste buds. Gorm's website: www.gormspizza.dk
Photo: Andreas Mikkel Hansen

9/20/2019

Flambés snails on toast

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Total cooking time: 45 min. 2-4 portions.
  • 1 tbs. olive oil
  • 150 g gourmet snails sousvide cooked
  • 1 dl parsley
  • 1 red pepper
  • 4 cloves of garlic
  • 40 g smeared almonds
  • 1 dl pernod (or cognac) for flambéing
  • 25 g butter
  • 4 slices day-old bread (e.g. ciabatta bread or similar)
  • Olive oil
  • Cut chives for garnish or other herbs
Topping:​
  • Rinse the snails and pat them dry.
  • Chop almonds roughly, parsley, peppers and cut garlic into thin slices.
  • Fry the snails on a hot pan with olive oil, shake them for 1-2 min.
  • Add almonds and peppers, continue to roast over high heat for 2-3 min.
  • Mix in the sliced garlic, add Pernod and ignite. Turn it around all around during the flambéing.
  • Once the flames have subsided, add butter and chopped parsley, let it fizz well.
Bread:
  • Toast the bread slices and brush them with olive oil.
  • Serve the flambéed snails on slices of bread. Garnish with chives / herbs.

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