Caracoles con Jamón
Snail Eggs, Chanterelle Escabeche, Snail Sauce, Tapioca Pearls
Chef José Andrés of ThinkFoodGroup | Washington, D.C.
Yield: 24 servings
Adapted by StarChefs | September 2017
INGREDIENTS
Snail Mimetic:
Nonstick cooking spray
800 grams Ibérico ham broth, cold
4 grams agar agar
Silver and gold luster powder
Snail Sauce:
1½ kilograms rabbit bones
56 grams thinly sliced garlic
300 grams brunoise onion
220 grams brunoise carrot
200 grams small diced tomato
1 gram red pepper flakes
1 sprig rosemary
1 bunch thyme
100 grams Amontillado Sherry
260 grams snails in brine
Chanterelle Escabeche:
10 grams Spanish olive oil
10 grams thinly sliced garlic
120 grams minced white onion
1 sprig rosemary
1 bunch thyme
7 black peppercorns
125 Sherry vinegar
Chanterelles
Salt
Tapioca Pearls:
200 grams large tapioca pearls
600 grams Ibérico ham broth
To Assemble and Serve:
192 grams snail eggs
102 grams Chive tips
120 grams bronze fennel fronds
120 grams tarragon plouches
72 grams chive blossom flowers
24 grams fennel flowers
METHOD
For the Snail Mimetic:
Spray the interior of a snail molds with nonstick spray, wiping out excess oil. Paint interior of molds with silver and gold luster. In a saucepan over high heat, combine broth and agar agar, whisking until mixture boils. Pour into molds and chill until set.
For the Snail Sauce:
In a rondeau over medium-high flame, heat oil and sauté rabbit bones until golden. Add garlic and onion, and caramelize. Add carrot, tomato, red pepper flakes, and herbs. When aromatic, deglaze with Sherry. Add snails and heat through. Deglaze with a little water and snail brine; simmer 20 minutes. Pass through a chinois into a saucepan, applying pressure to extract all the liquid.
For the Chanterelle Escabeche:
To a saucepan over medium heat, add oil and garlic. When garlic begins to brown, add onion, herbs, peppercorns, and vinegar, stirring to combine. Add chanterelles and 800 grams Snail Sauce; bring to a simmer. When chanterelles are tender but not soft, remove from heat and season with salt. Keep warm.
For the Tapioca Pearls:
In a saucepan, cover the pearls in cold water. Bring to a boil, cook 10 minutes, and immediately strain and rinse with cold water. Transfer pearls to saucepan with ham broth. Warm over low heat.
To Assemble and Serve:
Pop Snail Mimetic from molds and very gently warm in a salamander. Gently warm snail eggs in the Snail Sauce. Using a flat spatula, transfer Snail Mimetic to the center of a plate. Imagine a circle around the snail; on the bottom half of the circle, spoon Tapioca Pearls. On the top half, Use a slotted spoon to place 8 grams snail eggs. Sauce the plate with the Snail Sauce. Add 3 chanterelles at the 9, 12, and 3 o’clock positions. Finish with herbs and flowers.
