Snails in a Potato Shell

Yield:  6 servings

Preparation time is 40 minutes

Ingredients

• 12 fresh snails
• 12 small creamer potatoes
• 4 branches fresh tarragon
• 6 ounces butter at room temperature (175 grams)
• 4 cloves garlic
• 6 cups spinach
• 2 ounces butter
• 2 cups fresh tomato concasse

Directions

1. Preheat the oven to 350 degrees
2. Peel the potatoes and square off the ends so that they stand upright. Blanch the potatoes in boiling, salted water for three minutes.
3. Drain the potatoes and scoop out the middle of the potato to make way for the snail. Remove the snails from their shells and drop one into each hole.
4. Crush two of the garlic cloves into the butter. Chop the tarragon leaves. Mix the garlic, tarragon and butter well, then put a piece on top of each snail. Place the potatoes on a lightly oiled baking tray and roast in the oven for 25 minutes.
5. Meanwhile, clean and chop the spinach. Put a small amount of olive oil in a pan and add the crushed garlic. Saute for two minutes but do not allow it to brown. Add the spinach and allow it to collapse. Stir in a small knob of butter.
6. Remove the snails in potatoes from the oven and serve them on a bed of garlic spinach with the tomato concasse poured around.