- HELIX POMATIA SNAILS 1 KILO.
- WHITE MUSHROOMS 500 GR.
- PARMESAN 150 GR.
- BUTTER 150 GR.
- CREME 12% 200 ML.
- SHALLOT 3 PIECES.
- POTATOES 3-4 PIECES.
- THE GREENS (PARSLEY, FENNEL, BASIL)
- DRIED OREGANO
- SALT, PEPPER
Graten (from French «а gratiné») can be translated as baked pudding, gratening means getting brown in order to get the taste. The poor people of France cooked this dish and it received its popularity later in the whole world. There are many variants of this recipe in the world cuisine, however our variant has its peculiarities.
Preparation of graten of snails
- Helix Pomatia snails 1 kilo.
White mushrooms 500 gr.- Parmesan 150 gr.
- Butter 150 gr.
- Creme 12% 200 ml.
- shallot 3 pieces.
- Potatoes 3-4 pieces.
- The greens (parsley, fennel, basil)
- Dried oregano
- salt, pepper
Prepare and thoroughly wash snails under cold running water before the preparation. As soon as the first stage of boiling has passed, drain the water; rinse the snails before placing them back on fire. Divide the body from the edible leg. Clean and slice potatoes and then leave it in order to let the starch go away. The frying pan should be preheated, butter must be melt and the shallots are to be cut into half-rings. As soon as it becomes clear, add mushrooms, which are previously cut into slices. Then add oregano.
Graten can be served right in the form, where it has been baked. So, we oil the forms with butter or lining the bottom with foil. Put the potato slices with salt, pepper on the bottom and dust them all with finely chopped parsley and oregano. Put on top of the fillet with snails, mushrooms, separated from the oil. Sprinkle half grated cheese, pour the cream and add pepper. The next layer is sliced potatoes, salt, pepper, oregano, snails and mushrooms. Pour the remaining cream on the top. Preheat the oven to 190 degrees, place the mold for 30 minutes, covered with a lid or foil. Increase the temperature till 210 degrees, remove cover, sprinkle with remaining Parmesan cheese and leave until the crisp is formed.You are free to serve Gratin warm, portioned or right in the form, where it has been baked. This dish does not require garnish, while a glass of fragrant Château d’yquem can perfectly underline the taste.