Main course

creamy snails vol-au-vent

20 minutes

30 minutes

4 portions


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 vol-au-vent

4 cloves garlic, chopped

2 tablespoons roasted camelina seeds

Pepper to taste

  1. Rinse the snails and macerate for 20 minutes in the white wine.
  2. 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.
  3. 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.
  4. Place the vol-au-vent on a plate and garnish with the snail mixture, roasted camelina seeds and a drizzle of oil.

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