- 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
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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