Snail and shrimp cassolettes with munster, dashi reduction, and parsley breadcrumbs

Ingredients

• 18 à 24 pièces égouttées canned natural Burgundy snails
• 160 g raw peeled shrimp
• 90 g PDO munster
• 120 ml dashi broth
• 1 small shallot
• 1 clove fresh garlic
• 60 ml dry white wine
• 80 g full-fat crème fraîche
• 25 g unsalted butter
• 25 g panko breadcrumbs
• 0.5 bunches fresh flat-leaf parsley
• 1/2 organic lemon
• 1 tbsp extra-virgin olive oil
• a few grinds black peppercorns

Method

1. Preheat the oven to 210 °C on broiler or high convection setting.
2. Carefully drain the snails. Pat the shrimp dry with paper towels, then cut them in half if they are large.
3. Prepare the breadcrumbs: mix the panko with 10 g of melted butter, 1 tablespoon of finely chopped flat-leaf parsley, a little lemon zest, and a pinch of pepper.
4. In a skillet, heat the olive oil and 15 g of butter. Sweat the finely chopped shallot for 2 minutes over medium heat, without browning it much.
5. Add the finely chopped garlic, cook for 30 seconds, then add the snails. Sauté them for 2 minutes to evaporate their moisture and concentrate their flavor.
6. Add the shrimp and cook for only 45 seconds to 1 minute: they should start to turn pink but remain partially raw.
7. Deglaze with the dry white wine. Reduce until almost dry, then add the dashi broth. Let reduce for 2 to 3 minutes until you have a short, glossy jus.
8. Lower the heat. Add the crème fraîche, then 60 g of munster cut into small pieces, omitting the thickest crust if it is very strong. Stir gently until you have a coating sauce.
9. Taste before salting: the dashi and munster might be enough. Add a few drops of lemon juice to brighten the sauce.
10. Divide between two small ramekins. Add the remaining 30 g of munster in small pieces on top, then cover with the parsley breadcrumbs.
11. Bake for 6 to 8 minutes, just enough to brown the top and finish cooking the shrimp. The surface should be golden, with the sauce bubbling around the edges.
12. Serve piping hot with a little fresh parsley, a final grating of lemon zest, and toasted bread for dipping.

Nutrition

Per serving

Energy

658.7 kcal

Protein

40.74 g

Carbohydrate

19.43 g

Fat

44.64 g

Fibre

3.78 g

Calcium

484.82 mg

Iron

4.57 mg

Magnesium

90.31 mg