Sous Vide Escargot
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 2
4 ounces canned or jarred snails (about 12)
1/4 cup dry white wine
1 stalk celery, diced
1 carrot, diced
1 shallot, quartered
1 bay leaf
1 tablespoon whole black peppercorns, plus 1 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
8 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh parsley
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup panko breadcrumbs
Sliced baguette, for serving
Set the Anova Sous Vide Precision Cooker to 154°F (67°C).
Place the snails, celery, carrot, shallot, wine, olive oil, peppercorns, and bay leaf in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour.
Meanwhile, place the butter in a stand mixer fitted with the paddle attachment. Add the parsley, garlic, salt, and ground pepper. Mix on medium speed until evenly combined.
Transfer the butter mixture to a sheet of plastic wrap and pat into a small log. Use the plastic wrap to compress and roll the log. Wrap tightly and chill in the refrigerator while the snails cook.
When the timer goes off, remove the bag from the water bath. Remove the snails from the bag and discard vegetables and cooking liquid. Heat the broiler to high.
Arrange the snails in an escargot serving dish (pictured above) or a large ramekin. Slice the butter into thin rounds and place over the snails.
Sprinkle breadcrumbs over butter and transfer to the broiler. Broil until breadcrumbs are golden brown, about 3 minutes. Serve escargot with warmed baguette slices.