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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
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  • 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

12/14/2020

Snails on creamy bygotto with fried Brussels sprouts and grilled lemon

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Total cooking time: 40 min. 4 portions
  • ​200 g gourmet snails sousvide cooked
  • 1 lemon
  • 300g pearl barley
  • 100g grated Prima Donna or Danish Vesterhavsost
  • 100g butter
  • 500g brussels sprouts
  • 1 dl chopped mint
  • 2 cloves of garlic
Bygotto:
  • Put the pearl barley over to boil in a saucepan with plenty of water and a little salt.
  • Let them cook for approx. 20 min and soak in the water approx. 10 min. Then drain the water, but save approx. 4 dl and return to the pan.
  • Reheat the barley and add butter and grated cheese - and a good shot of freshly ground, black pepper.
  • Remove the pan from the heat and stir until the cheese and butter are melted and the barley is creamy. Season with a little salt.

Lemon:
Halve the lemon and fry it dark on the cutting surface on a pan.

Brussel sprouts:
  • Rinse the Brussels sprouts and remove the ugly leaves if needed. Divide them into quarters.
  • Heat a pan over high heat and add a little oil. Fry the cabbage hard and short - approx. 3-4 min until they have taken color but still have bite.
  • Turn the cabbage with the juice from the roasted lemon and season with a little salt.

Snails:
Clean the pan and put it over the heat again. Add a little oil and fry the snails for 2-3 min. until they have taken on color and have become thoroughly warm.

Serve the bygotto in a deep plate with cabbage and snails on top. Finish by sprinkling mint leaves on the dish.

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