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Fried snails with Roquefort cheese

  •  Canned snail helix pomatia 400 gr
  • Butter 2 table spoons
  • Shallot 3-4 pieces.
  • White dry wine 250 ml
  • Garlic 3 cloves
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Fried snails with Roquefort cheese

snails-with-cheese

French nation is unique. Due to them, a lot of tasty products have appeared and met the needs of the most demanding gourmets. Wines, meat, delicacies and cheeses have become the property of this state. Cheese Roquefort is no exception. It is a pride of the French! This is the most worthy type of blue cheeses in the world. In the process of preparation, the noblest mold of the Penicillus Rockfort type is formed. The dish, cooked with this delicious cheese, acquires a magnificent taste and aroma.

Mollusks do not have exclusive taste. How to cook snails to make them a unique decoration of the table? It is simple! They are perfectly combined with the stuffed escargot. However, the dish that we are going to cook can amaze you with rich taste and notes of extravagance.

 

To prepare Fried snails with Roquefort cheese, we will need the following:

  •  Canned snail helix pomatia 400 gr
  • Butter 2 table spoons
  • Shallot 3-4 pieces.
  • White dry wine 250 ml
  • Garlic 3 cloves

To prepare cheese sauce you will need:

  • Roquefort cheese 150 grsnails-with-cheese
  • Butter 70 gr
  • Cream (15%) 2 table spoons
  • Parsley or green onion 1 butch
  • Black pepper, salt
  • Sugar 1 tea spoon
  • Tartlets 30 pieces.

 

Prior to cooking, put cheese and butter out of the fridge for them to become of room temperature.

Wash meat of mollusks in the running water. Then melt butter in the frying pan and fry finely chopped garlic. As soon as it gets golden color, add finely chopped shallot to the garlic butter and remove pieces of garlic.

snails-with-cheese

Let’s make onion golden and add snails to it. In 2-3 minutes it is necessary to add wine and stew until wine alcohol is evaporated and liquid is decreased for ¼.  Sugar can be added according to one’s taste.

While mollusks are being simmered in wine and absorb its aromas, let’s cook the sauce from cheese and cream. To do this, it is necessary to mix Roquefort cheese with butter and cream. One should do it carefully so that not to damage a blue mold that is able to give the dish some nut taste. Then, add finely chopped greens and pepper, add mollusks and put them into tartlets. Bake them in the oven (2500 С) for about 5 minutes. This dish can be served cold with a glass of Chatot Timberley.

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