Learn how to make Heston Blumenthal's iconic snail porridge dish, which rose to fame at three-Michelin-starred The Fat Duck, in our new series - Definitive and Doable.
Snail Porridge by Heston Blumenthal
09 Mar 2022
Ingredients
Garlic: 45g, peeled and chopped
Butter: 275g Lescure butter
Lemon juice: 3ml
Parsley: 200g, curly leaf
Shallots: 50g, brunoised
Salt: 9g
Dijon mustard: 35g
Almonds: 22g, ground
Garlic: 2 cloves, peeled
Carrots: 1, peeled and sliced in half
Leeks: 1, sliced in half
Celery: 1 stick, cut in half
Onion: 1, sliced in half
Snails: 12 high quality canned
Parsley: 1/4 bunch
Bay leaf: 1
Thyme: 3 sprigs
Rosemary: 1 sprig
Black peppercorns: 2g
Walnut vinegar: 30ml
Walnut oil: 50ml
Grape seed oil: 50ml
Dijon mustard: 2g
Salt: To taste
Fennel: 1/2 fennel head
Parsley: Pinch of parsley cress/chopped parsley
Walnut viniagrette: 15ml
Salt: To taste
Closed cap mushrooms: 25g large, diced
Unsalted butter: 5g
Chicken bouillon: 150-250ml
Porridge oats: 100g
Snail butter: 80g
Snails: 12, sauteed in garlic butter
Fennel: 50g, finely sliced
Cured ham: 10g Iberico ham, julienned
Walnut viniagrette: 10-15ml
Chervil: 12 leaves
Heston Blumenthal's 'snail porridge' is such a dish. The vibrant green parsley, ham and almond-infused porridge, with snails, more ham, and shaved and dressed fennel, came to define the gastronomic art of the British culinary modernist.
As part of our Definitive and Doable series, we share the iconic recipes that have shaped a moment in culinary history.
Heston Blumenthal's 'snail porridge' is such a dish. The vibrant green parsley, ham and almond-infused porridge, with snails, more ham, and shaved and dressed fennel, came to define the gastronomic art of the British culinary modernist.
It's so much more than the name suggests, but while there are a good number of ingredients and steps, it's not as difficult as you might think.
Have a go at our step-by-step recipe at home, and you'll amaze your family and friends alike with this iconic dish.
01.
For the snail butter
Pick and wash the parsley, ensuring that it is clean and dry. Put it in the freezer (this will make it easier to break down later).
02.
Confit the shallots with 50g of the butter over a low heat until cooked. This should take around 1.5 hours. Be careful not to caramelise.
03.
Meanwhile, sauté the garlic in 25g of the butter until golden and caramelised, scraping the pan regularly to avoid burning. De-glaze the pan with the lemon juice.
04.
While the garlic butter and the shallots are still warm, blend them together with the parsley using a high-speed or stick blender. Blend to get it as smooth as you can, so the butter is bright green from the parsley chlorophyll.
05.
To mix the butter:
Allow the remaining butter to reach room temperature.
Cream the butter in a stand mixer on medium speed. Be careful not to over-mix so as little air as possible is incorporated into the butter.
Add the salt, mustard and almonds, and mix to combine.
Turn the mixer down to speed number one and add the green butter. Mix again, scraping the sides of the bowl to ensure that it is well incorporated.
Portion into 40g pieces, freeze/reserve until needed.
06.
For the braising liquid for the snails
Drain the snails and wash in cold water.
07.
Put the snails in enough water to cover them in a large pot with the bouquet garni and the vegetables, and bring up to the boil.
08.
Put into the oven at 120ºC, 10-12 hours (in a heavy-based casserole dish with lid is perfect).
09.
Remove from the oven and allow to cool slightly. Remove the entrails of the snails, keeping the foot and mantle intact, and taking care not to damage the internal muscle.
10.
Cool in the braising liquid, then drain and reserve for later. Use the stock for another purpose if you wish.
11.
For the walnut vinaigrette
Mix all of the ingredients and emulsify with a hand blender.
12.
For the shaved fennel salad
Peel outer layer of fennel - while whole, remove the root with a small paring knife.
Shave the fennel thinly on a sharp mandolin and place in iced water for 2-5 minutes.
Remove and drain well.
Place the fennel in a small mixing bowl, lightly dress with walnut vinaigrette and season with sea salt and black pepper.
Add the washed parsley and mix well.
Reserve until plating.
13.
For the mushroom dice
Reserving only the white part of the mushroom, cut into dice.
Melt butter in the pan and heat until hot.
Cook the mushrooms, stirring frequently until all of the excess moisture has evaporated.
Chill rapidly.
Reserve until ready.
14.
For the porridge
Heat the bouillon in a pan.
Add the oats and stir with a fork until all the liquid is absorbed.
Add the snail butter.
Melt the butter and remove from the heat, at this point it should be quite loose. The oats will continue absorbing stock, as they are hot.
Season this with fresh black pepper and salt.
15.
To assemble:
Spoon the porridge into a bowl.
Add the ibérico ham and then arrange the snails around.
Place fennel salad on top of the snails, keeping volume.
Finish the salad with three chervil leaves.
