Snail porridge

The savoury porridges have been so trendy already for a short while, and I found myself thinking of those when I planned the menu for our dinner party on Friday. First I planned to prepare mushroom porridge, but then suddenly Heston Blumenthal, my idol, came to my mind. The legendary Fat Duck’s snail porridge, was under discussion a lot when it was invented, I wanted to try that.

I found few almost similar but still different recipes when I was looking Heston Blumenthal Snail porridge recipe. I have heard that the book recipe is THE one, but because I couldn’t get that into my hands, I had to use one from internet. Or, I thought I do that. At the end, I combined some recipes and added my touch to the dish. I replaced the oats in the porridge with pearl barley and I was very happy about the result. At one day I’m going to try the porridge with oats as well, but I think my version was very nice. This dish was the 3rd course on my 5-course dinner, and the dish size was excellent.

Snail porridge
For 4 person
4-6 cooked snails per person
10 g Parma ham
1 small fennel bulb
400 ml chicken stock
40 g pearl barley
70g snail butter (see recipe below)
Salt and pepper
1 tsp sherry vinegar
3 tsp walnut oil

Finely shred the ham. Slice the fennel as thinly as possible and set aside. Heat the stock in a pan over a high heat and, once simmering, add the barley. Stir until all the liquid has been absorbed. Remove from the heat and beat in the snail butter. You may find you have to return the pan to the heat, in which case be careful: if it gets too hot, the butter will split, causing the porridge to become grainy. Season generously. Spoon the porridge on to the plates and top with ham. Toss the fennel with the vinegar and walnut oil, season, place on porridge, top with snails and serve.

Snail butter 
12 g whole garlic cloves, peeled
20 g button mushrooms
20 g shallots
100 g unsalted butter, at room temperature
12 g Dijon mustard
10 g ground almonds
2,5 g salt
50 g flat-leaf parsley, chopped
20 g Parma ham

Blanch and refresh the garlic in boiling water three to four times (this might seem excessive, but the garlic will be bitter and aggressive otherwise). Finely chop the mushrooms; peel and finely chop the shallots. Heat 25 g butter in a frying pan and sweat the mushrooms and shallots for five to 10 minutes, until softened. Tip into a food processor, along with the remaining ingredients, then purée until smooth. This will take a few minutes because you'll have to stop the machine intermittently, to scrape the sides. Once puréed, rub the mix through a fine-mesh sieve on to a sheet of cling film and roll into a cylinder. Store in the fridge (it also stores well in the freezer). Then simply cut off segments of butter as and when required.

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For the wine, I thought of the region for a good pairing: Burgundy first! You can’t go wrong with a Chardonnay for buttery escargots. My favourite is Laroche Petit Chablis 2015.

http://www.alko.fi/tuotteet/007496/ 

My challenge was carrots, yes you read right, carrots. But they do not exists in the dish?? No, they don't, but they were my 2nd dish in a menu, and I wanted to serve same wine with them too. I chose Chardonnay form California because I needed more toasty to the flavour. The wine was Jekel Gravelstone Chardonnay 2014. It was nice, but nothing special.