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Escargot-stuffed marrowbone with red wine and onion jelly
2024-01-24
https://www.metro.ca/userfiles/image/recipes/escargot-os-moelle-12264.jpg
PT40M
PT1H30M
PT14H10M
Purge the marrowbones overnight in the refrigerator. To do so, place the bones in an adequately sized container and cover them entirely with water. This will purge the bones of any excess blood, should there be any.Lay the marrowbones flat on a baking sheet and roast them in the oven at 190 °C (375 °F) for about 15 minutes. Using a spoon, scoop the marrow out of each bone and set it aside in the refrigerator.Also collect the marrow fat by scraping it from the baking sheet and setting it aside for later.Roast the hollowed out bones in the oven for 1 hour more. The goal is to strip the bones of any leftover meat or cartilage that may be naturally occurring.Chop the red onion very finely. Froth half of the butter in a large skillet. Add the onion to the skillet and sauté for about 15 minutes. Add the brown sugar and cook for 5 minutes longer.Add the red wine to the onion and reduce until dry. Season and set aside in a bowl.Open the can of snails and rinse them well. Sponge them dry. In a large skillet, froth the remaining butter. When the butter starts to foam, sauté the snails over high heat and add the garlic, continuing to cook for about 5 minutes. Beware of possible splashing.Place the onion back in the skillet containing the snails. Coarsely chop the parsley and add it to the snails as well.Cut the cooled marrow into equal pieces of approximately 1 cm. Add the pieces to the snails, blending well and seasoning if needed. Set aside.Slice the baguette at an angle to obtain long, 1 cm thick croutons. Brush the croutons with the reserved marrow fat and grill them on the BBQ or in a cast-iron grilling skillet for about 30 seconds per side. If you like your croutons on the dry side, finish them off in the oven for 5 minutes at 190 °C (375 °F).In a large dish, use coarse table salt to set up the roasted marrowbones and keep them in place. Garnish each bone equally with the snail and marrow mix. Top with toasted croutons or place croutons on a separate serving dish. Serve immediately.Source : Martin Juneau
4
0
0
0
0
8 marrowbones (halved lengthwise)
1 large red onion
50 g semi-salted butter
50 g brown sugar
200 mL red wine
1 box of snails (24-28 units)
1 clove garlic
1/2 bunch italian parsley
1 baguette
salt and black pepper, coarse table salt to taste
Escargot-stuffed marrowbone with red wine and onion jelly
4
Appetizers
0:40
Preparation
1:30
COOKING
14:10
TOTAL TIME
Ingredients
-
8
marrowbones (halved lengthwise)
-
1
large red onion
-
50 g
semi-salted butter
-
50 g
brown sugar
-
200 mL
red wine
-
1 box
of snails (24-28 units)
-
1
clove garlic
-
1/2 bunch
italian parsley
-
1
baguette
-
salt and black pepper, coarse table salt to taste
Preparation
Purge the marrowbones overnight in the refrigerator. To do so, place the bones in an adequately sized container and cover them entirely with water. This will purge the bones of any excess blood, should there be any.
Lay the marrowbones flat on a baking sheet and roast them in the oven at 190 °C (375 °F) for about 15 minutes. Using a spoon, scoop the marrow out of each bone and set it aside in the refrigerator.
Also collect the marrow fat by scraping it from the baking sheet and setting it aside for later.
Roast the hollowed out bones in the oven for 1 hour more. The goal is to strip the bones of any leftover meat or cartilage that may be naturally occurring.
Chop the red onion very finely. Froth half of the butter in a large skillet. Add the onion to the skillet and sauté for about 15 minutes. Add the brown sugar and cook for 5 minutes longer.
Add the red wine to the onion and reduce until dry. Season and set aside in a bowl.
Open the can of snails and rinse them well. Sponge them dry. In a large skillet, froth the remaining butter. When the butter starts to foam, sauté the snails over high heat and add the garlic, continuing to cook for about 5 minutes. Beware of possible splashing.
Place the onion back in the skillet containing the snails. Coarsely chop the parsley and add it to the snails as well.
Cut the cooled marrow into equal pieces of approximately 1 cm. Add the pieces to the snails, blending well and seasoning if needed. Set aside.
Slice the baguette at an angle to obtain long, 1 cm thick croutons. Brush the croutons with the reserved marrow fat and grill them on the BBQ or in a cast-iron grilling skillet for about 30 seconds per side. If you like your croutons on the dry side, finish them off in the oven for 5 minutes at 190 °C (375 °F).
In a large dish, use coarse table salt to set up the roasted marrowbones and keep them in place. Garnish each bone equally with the snail and marrow mix. Top with toasted croutons or place croutons on a separate serving dish. Serve immediately.
Source : Martin Juneau
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