Snails au Naturel

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For the Iberian belly pork slices:
1 chunk fresh Iberian belly pork (approx.
14 oz)

For the snails:
16 large snails (1¼" diameter)
1 sprig rosemary
1 sprig thyme
salt

For the snail involtini:
16 snails (see previous step)
16 Iberian belly pork slices

For the snail gelatin:
1 cup snail stock (see previous step)
pinch powdered agar-agar

For the garlic oil:
10 garlic cloves
½ cup sunflower oil

For the herb oil:
1 sprig thyme
1 sprig rosemary
1 sprig bay leaf
½ cup sunflower oil

For the fennel juice:
1¼ cup water
10½ oz fresh fennel

For the fennel gelatin:
1¼ cup fennel juice (see previous step)
pinch powdered agar-agar
1 sheet gelatin (previously rehydrated in cold water)

For the seawater slices:
1½ cup seawater
1¼ cup water
3 sheets gelatin (previously rehydrated in cold water)
2/3 oz powdered agar-agar

For the butter ravioli:
4 pieces butter (¾ x ¾ x 1/20")
4 leaves fresh tarragon
4 leaves fresh chervil
4 leaves fresh fennel
1 seawater slice

For the herb powder:
2/3 oz thyme
2/3 oz rosemary
2/3 oz bay leaf

To finish:
freshly ground black pepper
Iberian belly pork slices (previously cut)

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  • 4

Ingredients

  • For the Iberian belly pork slices:
  • 1 chunk fresh Iberian belly pork (approx.
  • 14 oz)
  • For the snails:
  • 16 large snails (11/4" diameter)
  • 1 sprig rosemary
  • 1 sprig thyme
  • salt
  • For the snail involtini:
  • 16 snails (see previous step)
  • 16 Iberian belly pork slices
  • For the snail gelatin:
  • 1 cup snail stock (see previous step)
  • pinch powdered agar-agar
  • For the garlic oil:
  • 10 garlic cloves
  • 1/2 cup sunflower oil
  • For the herb oil:
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig bay leaf
  • 1/2 cup sunflower oil
  • For the fennel juice:
  • 11/4 cup water
  • 101/2 oz fresh fennel
  • For the fennel gelatin:
  • 11/4 cup fennel juice (see previous step)
  • pinch powdered agar-agar
  • 1 sheet gelatin (previously rehydrated in cold water)
  • For the seawater slices:
  • 11/2 cup seawater
  • 11/4 cup water
  • 3 sheets gelatin (previously rehydrated in cold water)
  • 2/3 oz powdered agar-agar
  • For the butter ravioli:
  • 4 pieces butter (3/4 x 3/4 x 1/20")
  • 4 leaves fresh tarragon
  • 4 leaves fresh chervil
  • 4 leaves fresh fennel
  • 1 seawater slice
  • For the herb powder:
  • 2/3 oz thyme
  • 2/3 oz rosemary
  • 2/3 oz bay leaf
  • To finish:
  • freshly ground black pepper
  • Iberian belly pork slices (previously cut)

Preparation

Step 1

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Trim to a cut 2¼ x 2¼" square and wrap in clingfilm.
3. Freeze so that it is easier to cut.
4. Use the meat slicer to 20 cut slices that are less than 1/10" thick.
5. Place them on top of waxed paper. Separate 4 slices and cut each of them into 4 equal pieces. Keep on one side until you are ready to assemble the dish.

For the snails:
1. Wash the snails in water three times and drain.
2. Cover the snails with salt so that they release the slime. Repeat the operation until they do not release any more slime.
3. Place the snails and herbs in a pan. Cover with cold water. Heat the water gradually over a low heat and for the snail to come out of the shell. When the snails are out of their shells, turn up the heat.
4. Season with salt and boil for 15 minutes.
5. Remove from the heat and leave to cool in their juices.
6. Drain the snails and keep the stock on one side. Clean the snails and throw away the shells.

For the snail involtini:
1. Wrap each snail in a slice of Iberian belly pork. Only turn over one and a half times. Cut off any excess fat.

For the snail gelatin:
1. Mix the seasoned stock and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk. Pour into a plastic dish and leave to set in the fridge.

For the garlic oil:
1. Blanche the garlic three times.
2. Cover with sunflower oil.
3. Panfry at 160ºF for 1 hour.
4. Leave to cool in the oil and drain.

For the herb oil:
1. Put the oil and herbs in a pan.
2. Infuse at 160ºF for 1 hour and leave to stand off the heat for 3 hours. Strain.

For the fennel juice:
1. Remove the leaves from the stalk and cut the stalk into small pieces
2. Blanch the stalks in boiling water for 2 min and the leaves for 30 seconds. Plunge into iced water and drain.
3. Blend with the water in the food processor. Drain and sieve.

Note: It is important not to add salt to the fennel juice, as it would loose a lot of its flavor.

For the fennel gelatin:
1. Put 1½ tbsp of fennel juice in a pan and add the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheet of gelatin and the rest of the fennel juice. Stir.
4. Pour a ¼" thick layer in a dish. Leave to set in the fridge.
5. When it is set, cut into ¾ x ¾" squares.

For the seawater slices:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.

For the butter ravioli:
1. Use a pastry cutter to cut the seawater slices into 4 squares (1½ x 1½" each).
2. Place a chervil leaf, a tarragon leaf and a fennel leaf on each of the gelatin squares.
3. Top with a piece of butter and fold the ravioli up in a packet.

For the herb powder:
1. Blend the three types of dry herbs, without stalks, in the food processor.
2. Sieve.

Final Steps & Preparation:
1. Place generous 2 tbsp of the hot snail gelatin, which should be broken up and at approx. 160ºF, in a small plate.
2. Seal the snails on the grill. They have to be slightly crispy and then place them on top of the snail gelatin.
3. Place two fennel gelatin cubes on either end of the plate.
4. Heat in the salamandra for 10 seconds.
5. Sprinkle the herb mixture and the pepper on top of the gelatin and the snail involtini.
6. Drizzle the herb and garlic oils over the dish.
7. Place the butter ravioli in a gap and place a Iberian belly pork slice on top of each snail ravioli.

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