Ragout Fin with Snails and Mushrooms, Roquefort Butter Balls.

Rating: 2.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 6.0 (servings)


For The Roquefort Butter:


Have fun making this mushroom dish!

Roquefort butter:

Cook the night before or a few days in advance and keep in the freezer. Mix Roquefort with the softened butter until smooth, place in the refrigerator to firm up one more time. Form into about 20 small balls with a ball cutter, set in the refrigerator for another time (1/ 2 hour). In the meantime, mix eggs, oil, 2 tbsp cold water and salt together Turn the balls in flour to the other side, tap lightly, dip in the egg mixture and turn in breadcrumbs to the other side. Repeat this process two more times. Each time, place the meatballs in the refrigerator for 1/2 hour to firm up another time.

Ragout Fin:

Clean spinach, remove stems, rinse, blanch briefly in boiling hot water, drain and heat leisurely in butter. Turn on deep fryer. Roast mushrooms in a frying pan. Heat snails at low temperature in water and butter. Fry the balls for 2 to 3 minutes. (Cut open a ball to test: the butter must have melted inside). Arrange the mushrooms, snails, spinach and Roquefort balls together and bring to the table.

Wine tip

Chablis “Liter” cru: the delicacy and intensity of this wine go perfectly with snails. The light vanilla/almond aroma combines with the Roquefort/snail component.

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