Snails with Hazelnut Butter, Wild Herbs, and Velouté of Radish-Lemongrass Leaves Recipe

Ingredients:

• 24 x escargot snails
• 1/4 cup unsalted butter
• 1/4 cup hazelnuts
• 1/4 cup wild herbs, finely chopped
• 1/2 cup vegetable stock or water
• 2 tablespoons olive oil
• 10 radish-lemongrass leaves
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a pan, roast hazelnuts for about 5 minutes or until golden brown. Let them cool and then chop coarsely.
3. Melt the butter in a small saucepan over medium heat. Add the hazelnuts and cook until the butter turns golden brown and gives off a nutty aroma. Remove from heat and set aside.
4. Clean the snails by removing the intestines and washing them under running water. Drain well.
5. In a large sauté pan, heat the olive oil over medium-high heat. Add the snails and cook for 2-3 minutes or until lightly browned. Add the chopped wild herbs, and cook for another minute.
6. To make the velouté, heat a small pot with a tablespoon of olive oil. Add the chopped shallot and cook until soft and translucent. Add the vegetable stock or water and the radish-lemongrass leaves. Simmer for 10 minutes. Remove leaves and blend in a food processor until smooth. Return the mixture to the pot and add the heavy cream. Simmer for another 5 minutes until it thickens. Season with salt and pepper to taste.
7. Distribute the snails into four escargot dishes or ramekins. Pour the hazelnut butter over the snails.
8. Place the dishes in the oven and bake for 5 minutes or until the butter is bubbly.
9. Pour the velouté around the snails. Serve hot with crusty bread on the side.

Verdict and Serving Suggestions:

The combination of snails, hazelnut butter, and wild herbs creates a rich and decadent flavor experience. The velouté of radish-lemongrass leaves adds a refreshing and herbaceous note to the dish. Serve this impressive and flavorful dish at your next dinner party as a delicious appetizer. Enjoy!