Ragout of sea snails with lemon grass and dill, served on fresh baked bread

Ingredients for Ragout of sea snails with lemon grass and dill, served on fresh baked bread

Instructions for Ragout of sea snails with lemon grass and dill, served on fresh baked bread

To prepare the Ragout of sea snails with lemon grass and dill, served on fresh baked bread recipe, please follow these instructions:

Havsneglene boiled in water with added pepper and various spices (Bay leaf, dried thyme, dill ...) in ca. 25-30 min.-addressed and slugs removed from "House"-then cut the bottom (here is believed well foot) of the cochlea and cleaned if necessary. ester-chopped finely and added boiling in a dish-lemon grass and rinsed and chopped very fine and cfire added slugs-

Finally add sour cream, salt and pepper-Ragouten is stirred together.

The bread baked in the oven.

Snack: Bread cut into slices-then lubricated gastropod ragouten-served with the same.

Accessories: Lettuce rinsed and served plain.