Croustada of Escargots with Macadamia Nut Butter
Follow That Food : Episode FLFTF-149F
Yield: 4 servings as part of a four-course meal
Prep Time: 5 to 10 minutes
Cook Time: 10 minutes
Ease of preparation: easy
Recipe courtesy Executive Chef Yvers Garnier, Restaurant La Mer, Halekulani Hote
Ingredients:
4 (2-inch) puff pastry cups, baked
8 tablespoons macadamia nut escargot butter, recipe follows
12 escargot, from Bourgogne, cleaned
1 teaspoon Pernod
Bouquet fresh herbs
Macadamia Nut Butter:
1/8 cup toasted macadamia nuts
1 stick unsalted butter
2 teaspoons lemon juice
2 cloves garlic
2 tablespoons chopped fresh parsley leaves
Instructions:
- Preheat oven to 350F.
- Heat 1 tablespoon macadamia nut butter in a non-stick frying pan. When it has melted, put in escargot and sweat for 5 minutes.
- Remove from heat and add Pernod. Carefully return to heat and tip pan towards flame to flambe.
- When flames subside, add remaining escargot butter. Let simmer 5 minutes
- Warm puff pastries in the oven.
- To make the Macadamia Nut Butter, place the macadamia nuts in a food processor and grind finely. Add remaining ingredients and pulse until well combined.
To serve, arrange puff pastries in center of the plate. Fill them with 3 pieces of escargot. Brush them generously with macadamia nut escargot butter and garnish with a bouquet of fresh herbs.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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