Escargot “a la coque” with sauce trio

Recipe for 4

Ingredients

 12 snails meat
 120 gram butter
 20 gram garlic
 20 gram almond slices
 1 Tbsp lemon juice
 Parsley
 Tarragon
 Coriander
 100 gram flour
 3 unit egg
 200 gram bread crumb
 Salt & pepper
 200 ml chicken stock
 100 gram watercress
 10 gram butter
 3 bulb of garlic
 3 Tbsp chicken stock
 4 Tbsp cream
 200 gram peeled tomato (2 pieces)
 4 Tbsp olive oil
 1 tsp red wine vinegar

Cooking Method

To prepare the snails: (the preparation must be done the day before)

Chop the garlic, almond with some salt and pepper, add the fresh herbs, lemon juice then add the butter. The texture must be smooth with a nice flavor.
Take a nut of garlic butter in your hand insert one snail and roll it in your hand as a ball; place the snail in the freezer for few minutes.
Rub the snail balls in some flour first, egg and breadcrumb then one more time in the egg and the breadcrumb.

To prepare the watercress veloute:

Bring the chicken stock to boil and cook the watercress for 4 minutes.
Blend the mixture with the butter, pass through a thin mesh sieve and season to taste.

To prepare the garlic cream:

Place the peeled garlic in cold water and bring to boil (1 minute). Drain out the water and start all again for a total of 7 times.
Mash the garlic cloves, add the chicken stock, add the cream and season to taste.

To prepare the tomato coulis:

Blend the peeled tomato with the olive oil, red wine vinegar and some salt and pepper; pass through a thin mesh sieve.

Assemblage:

Deep fry the escargots strait from the fridge to the oil at 180 C till the coques are golden brown.
The sauces are lukewarm and ready to serve; spoon the sauces in each cavity and place one escargot a la coque on top