Dream Cuisine: Gratinated Escargots

Gratinated Escargots with Aubergine Caviar and Mushroom

[cdn3 urls="/blog/50874/1.jpg" captions="Signature SeaDream Dish- Gratinated Escargot"] 4 Servings Ingredients 
  • 24 Pcs Escargots
  • 7 Ounces Unsalted Butter (room temperature)
  • 1 Medium Size Egg Plant
  • 2 Medium Size Portobello Mushrooms
  • 1 Tbsp mixed chopped Herbs, (Parsley, Chive, and Chervil)
  • 1/3 Cup Bread Crumbs
  • 2 Egg yolks
  • 2 Bay Leaves
  • Garlic, Finely Chopped
  • Tabasco® sauce
  • Lemon Juice
  • Pinch Saffron
  • Olive Oil
  • 8 Toast Triangles
  • Salt and Pepper
  • Tomato Skin Chip and Chervil for garnish
To prepare the herb butter:
  • In a stand mixer with beaters, beat the butter until fluffy (a handheld mixer can also be used)
  • Add the egg yolk and mix into the butter
  • Add chopped garlic to taste, bread crumbs, mixed herbs and mix
  • Add salt and pepper, Tabasco® sauce and lemon juice to taste
  • Place in piping bag and set aside in cool place
To prepare the Aubergine Caviar:
  • Preheat oven to 320℉
  • Cut the eggplant in half
  • Place on a cookie sheet and sprinkle with salt, pepper, a drizzle of olive oil and the bay leaf
  • Place in 320℉ oven for 30 minutes or until the eggplant is soft
  • Set aside to cool
  • Scoop out the meat with a spoon, and chop very fine
  • Bring sauté pan to a medium high temperature and cover the bottom with olive oil
  • slice the portobello mushrooms in 1/2 inch cubes and sauté in a hot pan
  • When the mushrooms are cooked and the water from the mushrooms is gone,  add the chopped eggplant
  • Add the saffron, salt and pepper
  • Sir slowly on medium heat until the mushroom and eggplant mixture becomes drier
  • Set aside
To prepare the Escargots:
  • Preheat oven to 425℉
  • Heat a medium size pan to medium high heat
  • Cook the escargots in their own juice until they are cooked through
  • With a spoon, place the aubergine caviar in the middle of a small, shallow, oven proof bowl (you can also fill a small metal ring as a form for the caviar)
  • Arrange the warm escargots around it
  • Take the piping bag and slowly squeeze some of the herb butter on the escargots
  • In an oven with a top heating element, place the prepared bowl on the highest rack to brown the tops
  • You can also use the broiler in an oven; in both cases, watch it carefully
  • When gratinated and all butter is nicely brown, it is ready to serve
  • Add toast triangles, a tomato skin chip and chervil
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