snail porridge
Ingredients
For the stock:
- 150 g chicken wings
- 6 snails
- 1/2 onion peeled and thinly sliced
- 1/2 fennel bulb finely sliced
- 1 stick celery finely sliced
- 50 g button mushrooms finely sliced
- 2 cloves garlic
- Bouquet garni of bay thyme and rosemary
For the butter:
- 12 g whole garlic cloves peeled
- 50 g button mushrooms
- ½ onion
- 100 g unsalted butter at room temperature
- 10 g Dijon mustard
- 2 g salt
- 50 g flat-leaf parsley chopped
- 20 g Parma ham
- 6 cooked snails
- 1 slice Parma ham
- fennel slices
For the porridge:
- 10 g porridge oats
- sherry vinegar
- walnut oil
Instructions
For the stock:
- Put a pan of cold water with the chicken wings over a medium heat. Bring to the boil and add the rest of the stock ingredients. Simmer very gently for an hour. Remove from the heat, leave to cool a little. Strain off the stock, reserving the liquor and the snails.
For the butter:
- Finely chop the mushrooms, onion and garlic. Heat half the butter in a frying pan and sweat for five minutes, until softened. Tip into a food processor, along with the remaining ingredients, then purée until smooth.
- Tip on to a sheet of clingfilm and roll into a cylinder. Store in the fridge or freezer until required.
To serve:
- Heat the stock in a pan over a high heat and once simmering, add the oats. Stir until all the liquid has been absorbed (this will only take a couple of minutes). Remove from the heat and beat in the snail butter and the snails. Season generously.
- Finely shred the ham. Slice the fennel as thinly as possible. Spoon the porridge on to plates and top with ham. Toss the fennel with vinegar and walnut oil to taste, season, place on porridge and serve.