Snail porridge by Heston Blumenthal
Learn how to make Heston Blumenthal's iconic snail porridge dish, which rose to fame at his three-Michelin-starred restaurant, The Fat Duck
- Servings: 1
Source: Fine Dining Lovers
Ingredients
- Garlic: 45g. peeled and chopped
- Butter: 275g Lescure butter
- Lemon juice: 3ml
- Parsley: 200g. curly leaf
- Shallots: 50g. brunoised
- Salt: 9g
- Dijon mustard: 35g
- Almonds: 22g. ground
- Garlic: 2 cloves. peeled
- Carrots: 1. peeled and sliced in half
- Leeks: 1. sliced in half
- Celery: 1 stick. cut in half
- Onion: 1. sliced in half
- Snails: 12 high quality canned
- Parsley: 1/4 bunch
- Bay leaf: 1
- Thyme: 3 sprigs
- Rosemary: 1 sprig
- Black peppercorns: 2g
- Walnut vinegar: 30ml
- Walnut oil: 50ml
- Grapeseed oil: 50ml
- Dijon mustard: 2g
- Salt: to taste
- Fennel: 1/2 fennel head
- Parsley: Pinch of parsley cress/chopped parsley
- Walnut viniagrette: 15ml
- Closed cap mushrooms: 25g large. diced
- Unsalted butter: 5g
- Chicken bouillon: 150-250ml
- Porridge oats: 100g
- Snail butter: 80g
- Snails: 12. sauteed in garlic butter
- Fennel: 50g. finely sliced
- Cured ham: 10g Iberico ham. julienned
- Walnut viniagrette: 10-15ml
- Chervil: 12 leaves