Light Lettuce Cream, Bacon Foam, Braised Lettuce and EscargotsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: under 30 minutes
Cooking time: under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:341.2 kcal
Proteins:1.8 g
Fats:36 g
Carbohydrate:4.6 g
Fibers:0.8 g
Sugar:0.6 g
Cholesterol:15.2 mg
Sodium:65.3 mg
Calcium:30.9 mg
Energy:2536 kcal
Proteins:13.6 g
Fats:267.2 g
Carbohydrate:34.3 g
Fibers:5.6 g
Sugar:4.7 g
Cholesterol:113 mg
Sodium:485 mg
Calcium:229.3 mg
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Burgundian Snails, Traditional Version
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Light cream
2
x
600
g
heads of lettuce
20
g
white onion
20
g
leek, white part only
20
g
smoked pork rind
500
ml
light chicken stock
1
clove of garlic
20
g
butter
salt
**Smoked bacon foam
40
g
liquid cream
10
g
finely diced smoked bacon
2
ml
curry powder, salt and pepper
**Braised lettuce ribs and leaves
use the ribs and a few leaves from the light cream ingredients
20
g
butter
20
g
carrot, in very small dice
200
ml
light chicken stock
2
ml
chopped parsley
1
clove of garlic, peeled and a few thyme flowers
20
g
smoked bacon simmered
**Escargots (you may substitute chicken "oyst...
20
small snails cooked in court bouillon
20
g
butter
1
shallot, finely chopped
2
ml
chopped parsley
2
ml
touch of garlic
2
ml
fine breadcrumbs
1
drizzle of lemon juice
2
ml
madras curry powder
**Fried leek
80
g
leek (white part), julienned
1000
ml
grapeseed oil
1
blend of salt and curry powder
4
sprigs of chervil
METHOD
Light cream
- In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves.
- Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.
Smoked bacon foam
- Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest.
- Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.
Braised lettuce ribs and leaves
- In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes.
- Finally, add the tender green leaves and chopped parsley. Set aside.
Escargots
- In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice.
- Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.
Fried leeks
- Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly.
- Drain on paper towels. Season with salt, pepper and curry. Keep hot.
Presentation
- In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside.
- On top, place the snails in a circle around the perimeter of the ring.
- Drizzle the cream around the outside of the ring.
- Top with the bacon foam.
- Place the fried leeks on the snails and add a few sprigs of chervil.
- Remove the ring and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
