Fried snails with garlic and parsley cream on mashed potatoes

Ingredients for 4 servings:

• 200 g snails, Roman snails, Achatina snails drained from the can
• 1 clove(s) garlic
• 50 ml oil (peanut oil)
• 20 g butter
• 1 shallot(s), finely chopped
• 20 ml cognac
• 4 potatoes
• 50 g bacon, lean, finely diced
• 50 g butter
• 1 parsley, flat-leaf
• 200 ml sweet cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

a recipe from Burgundy

Crush the garlic clove and let it soak in the peanut oil overnight. Steam the potatoes until soft, peel them, and mash them with the fried bacon bits and butter into a coarse puree. Season with salt and pepper and keep warm. Drain the snails, fry them in butter for five minutes, deglaze with the cognac, and add the chopped shallot and half of the peanut oil. Simmer a little longer and season with salt and pepper. For the sauce, heat the cream, add the torn parsley leaves and the other half of the garlic oil, and puree with a hand blender until fluffy. Season with salt and pepper. Arrange the snails on top of the mashed potatoes and pour the parsley sauce all around.