Check out this delicious recipe for a traditional Somerset escargot dish, Mendip Wallfish. Poached in cider and served with herb butter. This once popular dish is a Somerset delicacy and a great alternative to the French tradition of garlic butter. Escargot were introduced to Somerset by the Romans many years ago and was regularly enjoyed, especially on Fridays, when Catholics were forbidden from eating meat, but could eat fish. Escargot, or Wallfish fitted into a loophole!
Ingredients to serve 4 people
- 24 pre-cooked escargot (instead of cooking in court boullion, use cider, carrot and onion).
- 24 clean and empty snail shells
- 325g butter
- 1 tbsp fresh chervil, finely chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fresh thyme
- pinch of cayenne pepper
- salt to taste
- Pre heat the oven to 200 degrees C
- Mash all of the herbs and seasoning together in the butter
- Push a snail into each shell
- Fill up the shell with herby butter
- Put the shells into a baking dish making sure the open ends point upward
- Bake for 12 minutes until the butter is bubbling
- Allow the shells to cool for about a minute before serving
If you prefer this dish can be cooked without using snail shells. Just place pre-cooked escargot into a baking dish and cover with the herby butter mixture, then bake until the butter is bubbling, as before.
Try melting some gorgeously, gooey cheese on top too.
Amazingly scrumptious with home-made crusty bread which soaks up the delicious herby butter.
Simple Somerset food – gorgeous!