Flambés snails on toast

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.