Escargot in Herb Butter

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Escargot in Herb Butter
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Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
402
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein16.35 g(17 %)
Fat26.95 g(23 %)
Carbohydrates15.91 g(11 %)
Sugar added0 g(0 %)
Roughage2.28 g(8 %)
Vitamin A619.51 mg(77,439 %)
Vitamin D0 μg(0 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.09 mg(9 %)
Vitamin B₆0.29 mg(21 %)
Folate20.83 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.69 μg(6 %)
Vitamin B₁₂3.32 μg(111 %)
Vitamin C16.23 mg(17 %)
Potassium292.66 mg(7 %)
Calcium91.54 mg(9 %)
Magnesium60.95 mg(20 %)
Iron4.2 mg(28 %)
Iodine0.75 μg(0 %)
Zinc1.27 mg(16 %)
Saturated fatty acids15.92 g
Cholesterol106.19 mg

Ingredients

for
4
Ingredients
24 Snail
salt
1 carrot
1 onion
2 sprigs parsley
3 sprigs thyme
1 bay leaf
200 milliliters dry Burgundy wine
For the filling
4 garlic cloves
2 shallots
1 handful parsley
125 grams butter
1 Tbsp ground almonds
Sea salt
freshly ground peppers
How healthy are the main ingredients?
parsleyalmondthymeparsleysaltcarrot

Preparation steps

1.

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.

2.

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.

3.

Rinse and clean shells thoroughly.

4.

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.

5.

Preheat oven to 200 ° C (approximately 400°F).

6.

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.

7.

Serve hot with white bread and wine.

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