Snail and Mushroom Stuffed Tomatoes

Name: Snail and Mushroom Stuffed Tomatoes
Ingredients: 4 firm ripe tomatoes; olive oil to brush over the tomatoes; 100 gm mushrooms, very finely chopped; 15 ml (1 tablespoon) lemon juice; 30 ml (2 tablespoons) butter; 15 ml (1 tablespoon) finely chopped shallots; 2 cloves garlic, finely chopped; 1x small tin of snails, drained and rinsed very well in cold water; Salt and ground black pepper to taste; 2,5 ml (1/2 teaspoon) Dijon mustard; 60 ml (4 tablespoons) crème fraiche; 15 ml (1 tablespoon) fresh chives, snipped; Green herb butter sauce:; 250 ml (1 cup) fresh parsley, coarsely chopped; 250 ml (1 cup) watercress, coarsely chopped; 20 chives, snipped; 100 ml cold water; 120 ml cold butter, cubed; 2,5 ml red wine vinegar

Planning a dinner party and need a little inspiration on what to serve as a starter? Here is your answer. The herb butter sauce, vibrant green, looks very attractive with the bright red tomatoes and the flavour combinations work very well.

Published 27 December 2022

Method

Skin the tomatoes. Cut the top ¼ off and carefully scoop out the seeds and juices and reserve. Lightly slat the inside of the tomatoes and place upside down on a dripping tray to drain and dry. Set aside.
Melt the butter in a frying pan and cook the shallots and garlic until soft. Cut the snails into small pieces and add to the shallots with the reserved tomato juices and flesh. Cook for 3 minutes. Add the mushrooms and season to taste with salt, black pepper and Dijon mustard. Add the crème fraiche and cook until reduced and thick. Set aside to cool.
Preheat the oven to 200 C (400 F). Brush the tomatoes with a little olive oil. Spoon the snail filling into the tomatoes and bake in the oven for 15 minutes.
Make the herb sauce. Boil the fresh herbs in the 100 ml water for 3 minutes. Drain and reserve some of the cooking liquid. Blend the herbs to a smooth paste, adding a bit of the cooking liquid. Transfer the puree to a small saucepan and over low heat, add the butter cube by cube stirring all the time. Stir in the red wine vinegar and correct the seasoning. Blend until foamy.
Spoon the sauce on the serving plates and place a tomato onto the sauce. Garnish with a sprig of parsley. Serve at once.