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Essargot With Veal Glazed Potatoes And Herb Polenta

alokskumar's picture
Ingredients
  Escargot 6
  Potatoes 2
  Polenta mix 1 Tablespoon
  Mixed fresh herbs 1 Tablespoon
  Veal glaze 1 Tablespoon
  Parmesan cheese 1 Tablespoon
  Phyllo dough sheets 2
  White wine 1 Tablespoon
  Chopped shallots 1 Teaspoon
  Chopped garlic 1 Teaspoon
  Herb oil 1 Teaspoon
Directions

Saute onion and garlic add white wine and reduced it till dry add esscargot and mix with fresh chopped herbs
Cut the potat in to even size as show in the picture and seared on a flat top add veal glaze and arrange in a baking tray put parmeasan cheese on the top of potatoes and cook it for 45 minuts. or till soft. roll the escargot in phyllo dough and bake it for 15 minuts on a pre-heat oven.
Make polenta as follows by escargot . Plate them as shown in the picture.
Serve as a hot apptiser.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Rich
Method: 
Roasted
Interest: 
Holiday, Healthy
Ingredient: 
Seafood
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
1
Subtitle: 
Essargot with Veal glazed Potatoes and Herb Polenta

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Average: 4.3 (4 votes)

3 Comments

CookingMyWay's picture
Awesome recipe and amazing photo! It made me hungry for essargot at 9AM... :) Nikko
shantihhh's picture
What a delightful presntation and the ingredients mke this sound amazingly good. We love escargot and I am putting this on my to try file for Fall. We can get the escargot fresh or frozen here-so much nicer han the rubbery canned ones.
alokskumar's picture
yes u can try can ones but here fresh escargot are avilable thnx for writing