Snails, spinach purée & garlic coulis

Armand Demouy | 4/10/23

A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.

Serves 6.

Preparation time: 30 min

Cooking time: 2 h

4 dozen snails
1.6 kg fresh spinach
4 heads garlic
1 loaf bread
30 cl chicken stock
250 g butter
50 cl cream
salt and pepper

1 - Prepare the spinach pur&e acute;e: wash and drain the spinach. Cook 1.2 kg in a saucepan with butter and salt. Add the chicken stock and reduce gently. Blend with 50 g butter. Reserve 400 g of spinach for pan-frying at the last minute, with butter, salt and pepper.

2 - Prepare the garlic coulis: peel and degerm the garlic (keep one clove for cooking the snails). It is advisable to blanch it 5 times afterwards. Drain and cook in a saucepan with the cream, salt and pepper. Bring to the boil, then leave to infuse for 1 h on a low heat. Blend the mixture.

3 - Prepare the croutons: cut 1 cm x 1 cm croutons from the sliced bread. Brown them in a frying pan with butter. Stir to brown all sides. Set aside.

4 - Prepare the snails: fry in a pan with foaming butter and add a chopped garlic clove.

5 - Presentation: place the spinach purée in the bottom of a soup plate. Place the 8 snails on top and dot with garlic coulis. Arrange the croutons nicely between the garlic and snails, and add the pan-fried spinach shoots on top.

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