ELT – Escargot, Mache, and Fried Tomato

ELT – Escargot, Mache, and Fried Tomato - Recipe Finder

ELT – Escargot, Mache, and Fried Tomato

elt-ndash-escargot-mache-and-fried-tomato

Info

Course:
Appetizer, Main Course
Prep Time:
45 Minutes
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 4, Quickfire Challenge

Yield

2 Servings

Ingredients

14 snails, cleaned
½ lb butter
1 onion, chopped
1 shallot, chopped
4 sprigs fresh thyme
2 tomatoes
1 cup flour
2 eggs, whisked
1 cup panko breadcrumbs
1 cup mache

Directions

1. Make poaching liquid by heating together butter, onion, shallot, and thyme in a pot. Braise snails until soft and tender. Slice in half.

2. Slice each tomato into 3 slices. Set up breading station and dip tomato slices first in flour, second in egg wash, and lastly in panko breadcrumbs. Deep fry until golden brown. Let drain on paper towels to absorb grease.

To Serve:

1. Place a breaded tomato slice on the plate.

2. Top with escargot and mache leaves.

3. Layer second tomato slice on top and repeat.

4. Top with third tomato slice.