How to cook snails?

Snails are considered extremely useful delicacy. In their fillet, 15% proteins, many polyshricular fatty acids, and they also serve as a natural amplifier of attraction along with oysters. To try the snails fillet at all you do not need to go to the restaurant - they can be cooked at home.

1

Classic cooking method

The recipe for boiled snails with filling from walnuts and dope is called classic and rather complicated. But cooked snails can be stored in the freezer for quite a long time.
Ingredients:

1. Fresh snails
2. Dill
3. Orekhi
4. Onion
5. Lemon
6. 1 kg of cream oil
7. Garlic
8. Parsley
9. White wine, preferably use french dry

Cooking method

Cooking for this recipe requires hard work, a lot of strengths and snails themselves. 11 kg. Fresh snails after cleaning and cooking will turn into 8.5 kg. fillet. The cooking itself, together with all the stages takes 4-5 days.
Stages of cooking:

• Cleaning
• Cooking and cutting
• Cooking fill
• Cooking snails fillet

The collected fresh snails cannot be immediately used for cooking. From 3 and to 10 days, they should be starved so that the food tract is freed from the particles of their food, dangerous for a person. At the same time, the last 4 days of them are constantly washed. This will allow to get rid of a snail mucus, which contains toxins accumulated throughout life.

1. The washed and cleaned snails fall asleep in salted boiling water and boiled 20 minutes. A foam is formed in the process, from which the noise is disposed. Freshness of snails check by smell - during cooking should be the smell of grass and nothing more.
2. When the cooking is over, the snails are kept under running water and separated muscles from the remaining part of the body of the snail. Only it is suitable for food. At 100 g of fillet, approximately 260 g of waste.
3. Shells, freed from the bodies of the snails, also retain. They are needed for further serving. It is important to ensure that the sinks are whole and there are no parts of the snails. To do this, they are boiled in water with soda 50-60 minutes, and then dried in the sun.
4. The meat of the snails is moving along with salt and keep an hour under running water. Finally purified snails are boiled together with white wine, onions and pepper. Before turning off the fire, the bouillon is put a bay leaf. The cooking process takes 40 minutes. The next 12 hours of the snail insist in the resulting broth, for this, the pans with them are shifted into the refrigerator.
5. At this time, the blender mixes everything you need to fill. First of all, the greenery and garlic are mixed, then the lemon juice is poured and only at the end oil. Nuts are triturated separately and added to the mixture before filling the shells.
6. In the dried sinks lay the fill, pieces of snails and "seal" the pouring, as if cork. Cooking completed, sinks or served to the table or sent to the refrigerator for storage. In the future, before serving, they are placed in a heated to 220 ° C oven for 20 minutes.

2

Fried snails

Fry snails much easier than cooking. They can be considered as a light snack and a full-fledged dish. As a side dish, you can add vegetables and wine stewed in acute sauce. For cooking will need:

• 500 g of grape snails
• 2 tbsp. Wine vinegar
• A pinch of salt
• 30 g Rosemarine
• 100 ml of olive oil

Recipe:

1. The frying pan is heated on fire, pour salt on it and lay the snails in such a way that the holes of their "houses" were below.
2. When they are dried, oil poured into the pan, they mix everything and keep on a small heat for 3-5 minutes.
3. Following the oil, rosemary with vinegar is added, stirred again and the fire is turned off.

Snails are served to the table right in the "houses", generously watering them with that mixture of oil and spices in which they were preparing. The snails fillets are removed by special forks and eat entirely, removing only a dark tip.

3

Escargo

The French consider it a snack dish, but in Australia and America it is eaten as the main, without any additions.

For cooking will need:

• 1 kg of fresh snails
• 300 g of oil
• 1 big garlic head
• Lemon juice with salt and pepper
• A little parsley

Cooking method:

1. Live snails are kept on a steam bath or blanched 2 minutes. Then they are removed from the "houses" and get rid of the internships.
2. The resulting fillet is solid and fry. Roasting can be replaced by cooking with onions and greens.
3. While the snail fillet is preparing, the sinks wash and dried. Then the oil fill is prepared - garlic with parsley finely chopped and mixed with oil. Before mixing oil 10 min. Hold at room temperature so that it softened. Salt with pepper and lemon juice are added to the mixture.
4. In the prepared shells put pieces of snails fillet and fill the resulting fill. Top add grated cheese, if desired.
5. If the sinks were strongly injured at the extraction of the snails, it is idle without them. The dress is laid out in a special container, the meat of the snails lay on top and keep the container in the rolled oven 10 minutes. or in the microwave 2-3 minutes.

If you cook fresh snails hard, it is better to replace them with purified and frozen. Cooking snails can be both incredibly laborious and amazingly simple - depending on the preferences of the hostess.