1 tablespoon chopped chives
2 tablespoons camelina oil
2 cups mushrooms, cut into pieces
2 green onions, sliced
1 tsp salted herbs
1/2 cup white wine
1 cup vegetable broth
1/2 cup 35% cream
3 tablespoons parmesan cheese
1 can snails (rinsed well)
2 tablespoons fresh parsley
4 cloves garlic, chopped
2 tablespoons roasted camelina seeds
Pepper to taste
- Rinse the snails and macerate for 20 minutes in the white wine.
- In a large skillet, add the oil and brown the mushrooms and green onions with the salted herbs.
Deglaze with the white wine used for the snails and reduce for 3 minutes.
- Pour in the vegetable broth, cream and Parmesan cheese and reduce for 5 minutes or until the sauce thickens.
Add the snails and fresh parsley and mix well.
Heat the vol-au-vent in the oven following the instructions.
- Place the vol-au-vent on a plate and garnish with the snail mixture, roasted camelina seeds and a drizzle of oil.