Recipe courtesy of Yvers Garnier
Croustada of Escargots with Macadamia Nut Butter
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings (part of 4 course meal)
Ingredients
4 (2-inch) puff pastry cups, baked
8 tablespoons macadamia nut escargot butter, recipe follows
12 escargot, from Bourgogne, cleaned
1 teaspoon Pernod
Bouquet fresh herbs
Macadamia Nut Escargot Butter:
1/8 cup toasted macadamia nuts
1 stick unsalted butter
2 teaspoons lemon juice
2 cloves garlic
2 tablespoons chopped fresh parsley leaves
Directions
- Preheat the oven to 350 degrees F.
- Heat up 1 tablespoon of escargot butter in a non-stick frying pan. When the butter has melted, put in the escargot and sweat for 5 minutes. Remove from the heat and add the Pernod. Carefully return to the heat and tip the pan towards the flame to flambe. When the flames subside, add the remaining escargot butter. Let simmer 5 minutes
- Warm the puff pastries in the oven.
- Arrange the puff pastries in the center of the plate. Fill them with 3 pieces of escargot. Brush them generously with macadamia nut escargot butter and garnish with a bouquet of fresh herbs.
Macadamia Nut Escargot Butter:
- Place the macadamia nuts in a food processor and grind finely. Add the remaining ingredients and pulse until well combined.
