You don't have to be French to eat snails
Although the idea of consuming snails may not appeal to everyone, escargot (a general term referring to cooked, edible snails and the various preparations of these shelled creatures) is generally served as a luxurious entree in many Mediterranean and European countries, and it is particularly famous in French cuisine.
Not only are snails delicious, but they also contain high levels of iron, magnesium, phosphorus and potassium, which are all required for adequate heart, brain and blood health, making them a great addition to any dining table. MOJEH.com spoke exclusively to Scott Price, one half of the duo responsible for Folly by Nick & Scott here in Dubai, to get an update version of this classic dish so you can impress your guests at your next dinner party.
“Our snails with garlic shoots and parsley is a modern interpretation of snails with garlic and parsley and is very popular with our guests”, explained Price. The full recipe can be found below.
10g yeast
55g sugar
5 whole medium sized eggs
90g unsalted butter
80g full fat milk
13g salt
500g snail meat
500ml white vinegar
1lt mineral water
10g table salt
1 x head of fennel
2 x carrots
1 x onion
2 x celery stick
2 x bay leaf
5g salt
50g spinach puree
50g garlic shoot juice
300g rapeseed oil
20g white vinegar
1. Mix the vinegar, salt and egg white, blend until foamy then very gradually add the rapeseed oil until emulsified
2. In a bowl fold the emulsion together with the spinach puree and garlic shoot juice, chill and set aside in a squeezy bottle
2. To serve, deep fry the snails at 180 degrees for two minutes and place in the oven for four minutes
3. Depending on how many you are serving per person, place the same amount of generous dots of emulsion on the plate
4. Place the snails on the emulsion stopping them from rolling around and eat while hot
