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Prep time
25 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
The snail recipe by Chef Julien Médard at Maison Médard restaurant is a true ode to French gastronomy and the terroir of the Berry region. This culinary creation, though kept secret in its details, embodies the chef's commitment to local and high-quality ingredients. Passionate about the richness of his region, Julien Médard elevates each dish with a touch of innovation and tradition, offering a unique tasting experience that celebrates the authentic flavors of the Berry. —damianotrulli
Ingredients
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24 cooked and drained small gray snails
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7 tbsp (100 g) unsalted butter
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1 clove garlic
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Salt and pepper to taste
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1 medium purple turnip (or 2 small ones)
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1/3 cup (100 ml) white vinegar
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3/4 cup (200 ml) water
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1/4 cup (50 g) sugar
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1 tsp salt
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1 bay leaf
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3 black peppercorns
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1 preserved lemon (zest only)
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A few fresh mint leaves
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Zest of 1 yellow lemon
Directions
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Prepare the Pickled Turnips
Peel and slice the turnip into thin strips or small cubes.
Bring the vinegar, water, sugar, salt, bay leaf, and peppercorns to a boil.
Pour the hot liquid over the turnip pieces and let them marinate for at least 1 hour (ideally 24 hours in the refrigerator).
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Prepare the Brown Butter
Melt the butter over medium heat until it turns golden brown and has a nutty aroma.
Add the minced garlic and let it infuse for a few minutes.
Strain the butter to remove the garlic and set aside.
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Cook the Snails
Heat the brown butter in a skillet.
Add the snails and sauté for a few minutes until well coated.
Season with salt and pepper.
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Presentation
Arrange the snails on plates with a spoonful of brown butter.
Add a few pickled turnips for freshness and acidity.
Sprinkle with lemon zest, preserved lemon pieces, and chopped fresh mint.
Serve immediately.
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