Snails with Fennel and Roquefort Cheese
recipe

A delicious recipe that combines sautéed snails with fennel and Roquefort cheese, creating a unique flavor combination. Perfect as an appetizer or a fancy dinner.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 cans of snails
- 100 g butter
- 1 medium fennel bulb
- 1 shallot
- 2 cloves garlic
- 100 g Roquefort cheese (or blue cheese)
- Fresh parsley
- Lemon juice
- Salt
- Black pepper

Instructions:

1. Drain the snails from the can and soak them in cold water for about 15 minutes.
2. Finely chop the fennel, shallot, and garlic.
3. Heat a pan and add the butter. When the butter starts to bubble, add the chopped fennel and shallots. Sauté over medium heat for about 5 minutes.
4. Season the sautéed mixture with salt and black pepper.
5. Place the snails in an oven-safe dish and pour the sautéed fennel and shallot mixture over the snails.
6. Crumble the Roquefort cheese over the snails.
7. Place the dish under the broiler in the oven and bake until the cheese is melted and golden.
8. Finish the dish with chopped parsley and a squeeze of lemon juice before serving.
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 15 g
- Carbohydrates: 5 g
- Fat: 25 g
- Fiber: 1 g

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