(serves six)
For the paste
600g flour
50g saindoux (rendered pork fat)
10g salt
20cl water
Rub flour saindoux and salt with your fingers. Add water and mix well.
Place the paste in a plastic bag and allow to rest in the refrigerator for six hours.
For the snail butter
2 shallots peeled and finely chopped
200g unsalted butter soft
3 cloves of garlic crushed
3tbs flat parsley washed chopped and diced
Salt and pepper
Sweat shallots in butter until translucent. Add the garlic and sweat fora further minute. Cool add to the butter along with the parsley and mix in well.
For the duxelle
3 shallots
250g cream
250g mushrooms
Juice of 1 lemon
Salt and pepper
Wash and chop mushrooms. Sweat shallots add the mushrooms lemon juice and cream. Cook for six minutes.
Place in a bowland correct seasoning.
For the court bouillon
1 star anise
180g fennel
600g carrots peeled and washed
800g onion
300g shallots
300g carrots
700g leek
½ head of garlic
Zest of oranges
Bouquet garni of parsley thyme and bay leaves
5 litres water
3 litres white wine
12g white peppercorns
40g sea salt
Roughly dice vegetables.
Cook in unseasoned water with star anise garlic orange zest and bouquet garni for 30 minutes. Add white wine and season with sea salt and peppercorns. (Adding the wine at this stage ensures the acid in the wine does not prevent the vegetables from cooking.)
Cook slowly for a further 30 minutes. Strain and cool.
To make the ravioli
36 snails (6 per portion)
20cl court bouillon(see recipe)
Duxelle (see recipe)
1 spoon of snailbutter
100g butter
6 cloves of garlic cooked in a steamer
1 tomato diced with skin on
Julienne of courgette skin (blanched)
Method
Sauté snails in butter and season. Allow to cool.
To prepareravioli roll out paste so it is almost transparent.
Cut into rectangles. Brush a third of each rectangle with a damp pastry brush.
Place a little duxelle in piles on the wet side of the paste. Place two pieces of snail on each pile of duxelle. Fold dry side ofpaste over the snails.Press gentlyaround the snails and cut out with acutter.
Steam for 4-5 minutes.
For the sauce
Boil the court bouillon. Add chilled snail butter. Add garlic and diced tomato.
Place the ravioli in a soup plate andcoat with sauce. Reheat julienne of courgette skin and place on ravioli. Garnish with chervil.