Croustada of Escargots with Macadamia Nut Butter

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Heat up 1 tablespoon of escargot butter in a non-stick frying pan.

3. 3

   When the butter has melted, put in the escargot and sweat for 5 minutes.

4. 4

   Remove from the heat and add the Pernod.

5. 5

   Carefully return to the heat and tip the pan towards the flame to flambe.

6. 6

   When the flames subside, add the remaining escargot butter.

7. 7

   Let simmer 5 minutes

8. 8

   Warm the puff pastries in the oven.

9. 9

   Arrange the puff pastries in the center of the plate.

10. 10

    Fill them with 3 pieces of escargot.

11. 11

    Brush them generously with macadamia nut escargot butter and garnish with a bouquet of fresh herbs.

12. 12

    Macadamia Nut Escargot Butter:

13. 13

    1/8 cup toasted macadamia nuts

14. 14

    1 stick unsalted butter

15. 15

    2 teaspoons lemon juice

16. 16

    2 cloves garlic

17. 17

    2 tablespoons chopped fresh parsley leaves

18. 18

    Place the macadamia nuts in a food processor and grind finely.

19. 19

    Add the remaining ingredients and pulse until well combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.