Gratinated Escargots with Aubergine Caviar and Mushroom
[cdn3 urls="/blog/50874/1.jpg" captions="Signature SeaDream Dish- Gratinated Escargot"]
4 Servings
Ingredients
- 24 Pcs Escargots
- 7 Ounces Unsalted Butter (room temperature)
- 1 Medium Size Egg Plant
- 2 Medium Size Portobello Mushrooms
- 1 Tbsp mixed chopped Herbs, (Parsley, Chive, and Chervil)
- 1/3 Cup Bread Crumbs
- 2 Egg yolks
- 2 Bay Leaves
- Garlic, Finely Chopped
- Tabasco® sauce
- Lemon Juice
- Pinch Saffron
- Olive Oil
- 8 Toast Triangles
- Salt and Pepper
- Tomato Skin Chip and Chervil for garnish
To prepare the herb butter:
- In a stand mixer with beaters, beat the butter until fluffy (a handheld mixer can also be used)
- Add the egg yolk and mix into the butter
- Add chopped garlic to taste, bread crumbs, mixed herbs and mix
- Add salt and pepper, Tabasco® sauce and lemon juice to taste
- Place in piping bag and set aside in cool place
To prepare the Aubergine Caviar:
- Preheat oven to 320℉
- Cut the eggplant in half
- Place on a cookie sheet and sprinkle with salt, pepper, a drizzle of olive oil and the bay leaf
- Place in 320℉ oven for 30 minutes or until the eggplant is soft
- Set aside to cool
- Scoop out the meat with a spoon, and chop very fine
- Bring sauté pan to a medium high temperature and cover the bottom with olive oil
- slice the portobello mushrooms in 1/2 inch cubes and sauté in a hot pan
- When the mushrooms are cooked and the water from the mushrooms is gone, add the chopped eggplant
- Add the saffron, salt and pepper
- Sir slowly on medium heat until the mushroom and eggplant mixture becomes drier
- Set aside
To prepare the Escargots:
- Preheat oven to 425℉
- Heat a medium size pan to medium high heat
- Cook the escargots in their own juice until they are cooked through
- With a spoon, place the aubergine caviar in the middle of a small, shallow, oven proof bowl (you can also fill a small metal ring as a form for the caviar)
- Arrange the warm escargots around it
- Take the piping bag and slowly squeeze some of the herb butter on the escargots
- In an oven with a top heating element, place the prepared bowl on the highest rack to brown the tops
- You can also use the broiler in an oven; in both cases, watch it carefully
- When gratinated and all butter is nicely brown, it is ready to serve
Garnish
- Add toast triangles, a tomato skin chip and chervil