300 g Malax Loaf crumbs
1 red onion
4 garlic cloves
0.4 dl white wine vinegar
100 g butter
50 g Parmesan cheese
50 g chopped parsley
50 g chopped chervil
Salt and pepper
Chop the red onion and garlic cloves into small cubes.
Beat the butter in a stand mixer (with a beater attachment) on a slow speed until white.
Sauté the red onion and garlic in a pan. Take care not to brown them.
Add the vinegar and reduce until dry.
Grind the Malax Loaf into even crumbs in a blender.
Grate the Parmesan cheese into fine shavings.
Mix the butter, red onion, garlic, Malax Loaf crumbs, Parmesan cheese and herbs.
Carefully rinse the snails.
Put the snails in a snail pan and spoon the butter mixture on top.
Chill in the fridge for a while until the butter mixture is firm.
Heat the grill to 225 °C.
Place the snail pan under the grill. The snails are ready when they start to bubble and have browned beautifully.
Serve with white wine and slices of Malax Loaf.