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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 Louise B. Brønnum and Peter N. Christensen

Louise and Peter work at KOST Cph. Louise is a Gastrophysicist and Peter a chef. Louise and Peter have helped us tasting our products and they are passionate about exploring new tastes in the Nordic kitchen. They love to bring food science alive and to develop taste, recipes and meals. KOST Cph's website: www.kostkbh.com 
Photo: Martin Dyrløv

12/18/2020

Gourmet snails on herb puree with sautéed cabbage and pickled red onions

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Total cooking time: 40 min. 4 portions
  • ​200 g gourmet snails sousvide cooked
  • 700 g celeriac
  • 300 g potatoes
  • 400 g palm cabbage
  • 150 g broad-leaved parsley
  • 2 dl neutral oil
  • 100 g butter
  • 2 red onions
  • 2 dl light vinegar
  • 100 g sugar
  • 1 tbs black peppercorns
  • 2 cloves of garlic
  • salt
Pickled onions:
  • Boil sugar, vinegar and black peppercorns in a small saucepan.
  • Peel the red onions and cut them into thin boats.
  • Pour the hot brine over the red onions and let them simmer for a few hours before serving.

Parsley oil:
Blend the parsley with the oil for 3-4 min. until it is bright green and then sift it through a fine sieve.

Herb puree:
  • Peel potatoes and celeriac and cut both into coarse pieces.
  • Boil the herbs tender in a saucepan of water so that it covers.
  • When the herbs are completely tender, pour the water away and add butter, a little salt and well with the freshly ground, black pepper.

Tuscan kale:
  • Rip the cabbage off the stalks and cut them into bite-sized pieces.
  • Peel the garlic and cut it super thin with a sharp knife. Heat a pan over high heat and add a little oil.
  • Fry the cabbage hard and briefly on the pan for 2-3 min.
  • Add the sliced ​​garlic and let it cook for a minute.
  • Season with a little salt.

Snails:
  • Clean the pan from before, add a little new oil and fry snails for 2-3 minutes until they have taken on a little color and are thoroughly warm.
  • Season with a little salt.

Serve the mash in a deep plate with cabbage, snails, pickled onions and parsley oil on top.

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