Sea Snail

Ali El-MasriKüchenchef

Zutaten

• 1 kilogram of sea snail or escargot
  1 kilogram
• Fish stock or water
  0
• A few sprigs of parsley
  0
• 1 tablespoon of coarse salt
  1 tablespoon
• 1 onion, cut into 4 pieces
  1 piece
• Pink pepper
  0
• A pinch of paprika
  0
• A few cloves of garlic
  0
• Lemongrass cut into 5 cm pieces
  0
• Lorbeerblätter
  0
• Toast and butter or rice or pasta
  0

Schritte

1. 1

   Clean the snails with water several times. It is preferable to soak them in water for several hours, then rinse and wash them, repeating the step until the water is clear of any dirt.

   Benötigte Werkzeuge:

   Schüssel

   10 Min
2. 2

   Drain the snails and place them in a large pot. Add about 1/4 liter of water, a few sprigs of parsley, and all the spices. Boil the water for 4 minutes. Remove the pot from the heat and let the snails cool in their broth.

   Benötigte Werkzeuge:

   Topf

   4 Min
3. 3

   Eat with a special fork or remove with a toothpick. They can be enjoyed with buttered toast or rice.

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Lorbeerblätterpro 100g

Energie313 kcal

Proteine7.6 g

Gesamtfett8.4 g

Kohlenhydrate74.9 g

Ballaststoffe26.3 g

Gesamtzucker0.3 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags