- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus 5 mins resting
- Effort: medium
- 32 snails, blanched and braised or canned
- 2 potatoes, mashed
For the parsley butter
- 50 g flat leaf parsley, hopped
- 1 shallot, finely chopped
- 01/2 lemons, juice only
- 250 g unsalted butter, softened
- black pepper
For the pain perdu
- 250 ml milk
- half a vanilla pods, split lengthways
- 1 tbsp honey
- 2 eggs
- pinch of sugar
- 8 large slices brioche
- large knob butter
For the wild garlic veloute
- 1 tbsp olive oil
- 1 shallot, sliced finely
- 50 g leeks, (white part only) finely diced
- 25 g celery, thinly diced
- 100 ml white wine
- 250 ml chicken stock
- 250 ml double cream
- 100 g wild garlic
1. First make the parsley butter. Using a fork, mash the parsley, shallot and lemon juice into the butter and season with salt and freshly ground pepper. Roll the butter in cling film and place into the fridge to chill for an hour.
2. Next prepare the pain perdu. In a pan, heat together the milk, vanilla pod and honey and bring to boiling point.
3. Strain the milk mixture through a sieve into a bowl, set aside and allow to cool for 10 minutes.
4. Once cooled, beat in the eggs and the sugar.
5. Using a 4cm circular cutter, cut out 12 circles from the brioche slices. Add the brioche circles to the egg mixture and allow to soak for 5 minutes.
6. Heat the butter in a large, heavy-based frying pan. Add the soaked brioche slices and pan-fry until golden brown on each side, around 1-2 minutes per side. Set aside.
7. To make a wild garlic veloute, heat the olive oil in a heavy-based frying pan. Add in the shallot, leek and celery and fry, stirring now and then, for 5 minutes.
8. Next, add the white wine and cook briskly until reduced by half.
9. Add the chicken stock, bring to the boil and reduce by half.
10. Pour in the double cream, bring to the boil, and skim off any extra fat.
11. Add the wild garlic leaf and cook until wilted.
12. Place the wild garlic mixture in a food processor and blend for 10 seconds. Pass through a fine sieve and set aside.
13. Heat a large knob of parsley butter (reserving the remainder for future use) in a heavy-based frying pan.
14. Add in the blanched or canned snails and fry for 2 minutes.
15. To serve, place one piece of the pain perdu into the base of a 4cm ring mould, then a little mashed potato, then top with 4 of the snails. Repeat the process again, and finish off by placing the last piece of pain perdu on top. Remove the ring and drizzle the wild garlic velouté around the plate.
16. Repeat the process making 4 servings in all. Serve at once.
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