Olive Oil Poached French Snails Recipe
Kombu, sunchokes, salsa macha
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Ingredients
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Snails and Poaching Liquid
Sunchokes
Salsa Macha
Method
Prepare the Snails
- 1
Poach the Snails
In a saucepan, combine olive oil, minced garlic, thyme, lemon zest, salt, and black pepper. Heat gently over low heat. Once the oil is warm, add the snails and poach for about 10-15 minutes until cooked through.
Cook the Sunchokes
- 2
Prepare Salsa Macha
- 3
Make Salsa Macha
In a dry skillet, toast the dried chili peppers and garlic until fragrant. Remove from heat and let cool slightly. Blend with olive oil and sesame seeds until smooth. Season with salt to taste.
Assembly
- 4
Serve the Dish
On a plate, arrange the sautéed sunchokes, top with the poached snails, and drizzle with salsa macha. Enjoy your dish!
