
Snail ragout with saffron polenta
For 4-5 people
48 Weinviertel snails
500ml snail stock
125g champignons or other mushrooms
2 onions
1 small bunch of parsley
50g fine flour
1/4 good red wine
2-3 tablespoons of crème fraîche
300g polenta
Just a few saffron threads
1 tbsp butter
Salt and pepper from the mill
Roughly chop the Weinviertel snails.
Fry finely chopped mushrooms, onions and parsley with the snails in the butter until the onions are translucent, then dust everything with flour. Pour in the red wine and stock. Season with salt and pepper. Reduce heat and simmer for 10 minutes. Finish with crème fraîche.
Pour boiling water over the polenta, bring to the boil briefly and leave to simmer without heat.
Fold in the saffron, butter, salt and pepper. Serve the ragout on the steaming polenta.