Snail finger

For 4 servings

30-45 minutes

From 30to 45 minutes


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    • 8 pastry sheets
    • 300g of white fish of your choice
    • 300g of full liquid cream
    • 1 egg white
    • 1 bunch of parsley
    • 1 bunch of chives
    • 1 clove garlic
    • 6 dozen snails
    • Butter or olive oil
    • 3 carrots
    • 1 onion
    • Spices


Step 1 : Mix the flesh of the fish with the very cold cream and the egg white. Season. Add herbs and a degermed clove of garlic and mix again.

Step 2 : Grease the pastry sheets with olive oil or clarified butter. Superimpose two sheets of brick pastry, spread the fish mousseline 8 mm thick. Add snails after draining them and form tight rolls.

Step 3 : Bake in an oven at 180 ° C for about 20 minutes, the pastry sheet should be crisp.

Step 4 : Serve with spiced carrot puree to add power to the dish.

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