Wild Burgundy Snails with Fennel and Toasted Bread

For the Fennel Puree

2 fennel bulbs sliced
2 sprigs of thyme
1 qt vegetable stock
3 T butter melted
Salt and pepper to taste

Coat the sliced fennel and thyme in melted butter and season Gently sweat in a small roasting Pan, cover and place in a 325 degree oven for 30 minutesRemove thyme, and puree in Blender, add veg stock as needed Season to Taste

For the Snails

24 poached and cleaned snails
White wine
Butter
Garlic
Lemon juice
Salt and pepper to taste

Gently sauté chopped garlic in a sauce pan, add white wine, and reduce by ¼. Add snails, slowly stir in butter to make an emulsified sauce, season withsalt, pepper and lemon juice.

For the Toasted Bread

½ loaf of fresh sourdough bread
2 sprigs of thyme
1 sprig of rosemary
4 cloves smashed garlic
3 T neutral oil

Salt and pepper to taste

Tear bread into square inch pieces not worry too much about shape. Heat a large cast iron pan to a medium heat, Add oil, torn bread, garlic and herbs. Slowly pan toast to bread until it is crispy on all sides.

Chef Cassidee Dabney