Salmon Trout Dariole with Petit Gris Snails and Chablis Sauce

• 2 salmon trout fillets
• 2 dozen petit gris snails (flesh only)
• 200g spinach
• 1 small bouquet chervil
• 1 small bunch flat-leaf parsley
• 1 small box natural nettles
• 2 cl Chablis wine
• 50g butter
• Juice of 1 lemon
• 1 shallot
• 1 garlic clove
• 10 cl whipping cream

Difficulty: Level 2

1. Fillet the salmon trout and chill the fillets.
2. Butter 8 darioles or 8.5 x 3 cm rings. Line them with salt- and pepper-seasoned trout fillets. Place on a steamer, ready to cook.
3. Cook the petit gris snails, drain, and reserve the cooking liquid.
4. In a skillet, melt the butter and gently sweat the finely chopped shallot and degermed garlic.
5. Add the Chablis wine, cooked snails, and lemon juice. Reduce until almost dry.
6. Stir in the whipping cream and reduce by one-quarter.
7. Add the finely chopped spinach, chervil, flat-leaf parsley, and nettles. Cook for a few more minutes.
8. Adjust seasoning, then add the snails to the sauce. Gently reheat without boiling.
9. Steam the darioles for 2-3 minutes from boiling point.
10. Carefully unmold onto 4 warmed plates using a spatula. Spoon the snails and sauce around them.
11. *Nettles are available in jars at supermarkets.