Burgundy Snails with Chervil and Stewed Courgettes

Burgundy Snails with Chervil and Stewed Courgettes

Starter

  • 4

    Number of People

  • Abordable

    Cost

  • Medium

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 40 snails (10 per serving)
  • 40 g dried mushrooms
  • 3 medium-size courgettes
  • 2 cloves garlic
  • 3 ActiFry spoons crème fraîche or double cream
  • 3 ActiFry spoons milk
  • 5 sprigs fresh chervil
  • Salt, pepper

Preparation

Ahead of time, soak the mushrooms in warm water to hydrate them. Wash and grate the courgettes. Wash and chop the chervil. Peel and finely chop the garlic.

Put the grated courgettes in the ActiFry, season with salt and pepper and cook for 10 minutes.

Remove the courgettes from the ActiFry, set aside and keep warm on top of the fryer.

Mix the cream and the milk and pour into the ActiFry with the garlic and the snails. Season with salt and pepper and cook for 5 minutes. Add the drained mushrooms and cook another 5 minutes. Add the chervil and cook for a final minute.

Shape a small dome of stewed courgettes on each plate. Make a bay in the centre and fill with the snail and mushroom mixture. Decorate with a sprig of chervil.