Escargot with parsley butter porridge, shaved ham and fennel salad
Author:Tim
Ingredients
Scale
10 snails
6 TBL chicken stock
4 TBL rolled oats – shaken in a chinoise or colander to remove powder
2–1/2 TBL parseley butter
Sea salt – to taste
Ground black pepper – to taste
2 oz prociutto – cut into chiffonade
Fennel salad – garnish
Fleur de sel – garnish
Instructions
Portion the parsley butter and bring to room temp. Fill a squeeze bottle with chicken stock and bring to room temp. Portion and shake the oats in a chinoise or colander
Use pre-sliced, paper thin prosciutto and slice it chiffonade style into thin strips
Rinse off the cooked canning liquid from the snails, then sautee them in butter for 5 minutes. Set aside and keep warm
Heat a saucepan over medium low heat and add 4 tablespoons of chicken stock, then the oats. Stir briefly and cook until the oats have absorbed almost all the stock, about 2-3 minutes. Add 2 more tablespoons of stock and stir briefly, 1 more minute
Add the soft parsley butter and stir until melted and incorporated. Raise the pan off the heat if necessary to avoid over cooking. Add another squirt of stock if the oats become too tight
Remove from heat and adjust salt and pepper to taste
Divide and plate the porridge, place the chiffonade ham in the center, then place 5 snails around the edges of the porridge. Garnish with the fennel salad and a light sprinkle of fleur de sel