Escargot in Herb Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 16.35 g | (17 %) | ||
| Fat | 26.95 g | (23 %) | ||
| Carbohydrates | 15.91 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.28 g | (8 %) |
| Vitamin A | 619.51 mg | (77,439 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.09 mg | (9 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 20.83 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.69 μg | (6 %) | ||
| Vitamin B₁₂ | 3.32 μg | (111 %) | ||
| Vitamin C | 16.23 mg | (17 %) | ||
| Potassium | 292.66 mg | (7 %) | ||
| Calcium | 91.54 mg | (9 %) | ||
| Magnesium | 60.95 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 15.92 g | |||
| Cholesterol | 106.19 mg |
Ingredients
Preparation steps
Place snails in cold, salted water and let stand 1 hour. Rinse thoroughly with warm water and carefully add to boiling water and cook for 30 minutes. Drain and carefully remove the snail from shell. Set aside shells for later use.
Peel carrot and onion and finely dice. Rinse parsley and thyme. In a saucepan, combine carrot onion, parsley, thyme, bay leaf, 200 ml of water and wine and bring to a boil. Add snail pieces and let simmer for about 3 hours.
Rinse and clean shells thoroughly.
For the filling, peel garlic and shallots and finely chop. Rinse parsley, shake dry and pluck off leaves and finely chop. Heat butter over low heat in a pot until creamy. Cook herbs, shallots, garlic and almonds in butter. Stir and season with salt and pepper. Pour into a bowl and let cool. Refrigerator briefly if needed.
Preheat oven to 200 ° C (approximately 400°F).
Remove snails from wine broth. Fill each shell with 1 tsp butter herb mixture and one snail. Use herb butter to seal opening. Set 6-7 filled shells with opening facing upward in an escargot pan and bake for about 10 minutes.
Serve hot with white bread and wine.
