escargot-and-pollock-over-spinach-noodles

Escargot and Pollock over Spinach Noodles

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Victoria M.H.
Recipe by  Victoria M.H.

“Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
  2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
  3. Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

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Reviews (4)

Rate This Recipe
Victoria M.H.
8

Victoria M.H.

I actually served this to my sister who's n ever had escargot and she liked it very much. I know some people have an aversion to snails just on hearing it. It's a very good dish.

lizziek
4

lizziek

We absolutly loved it. I used more garlic and more butter than the recipe called for because we like it very saucey. It was quick elegant and so very easy.

RMSR
1

RMSR

This is good, but I can see this recipe tweaked into something even better. First time cooking escargots, and they turned out quite well. I wasn't content with the breaking up of the pollock- When you toss it all up with the pasta in the end it breaks up so much that you barely taste it and makes the dish paste-y. I used less butter, more garlic, caramelized the onions and added some homemade pickled cauliflower/carrot. This may have detracted from the original taste, but we felt it needed veggies and that was our only solution. Looking back, I would rinse them next time before chopping and adding the mix. I potentially foresee a remake of this dish without the fish, changes to the sauce and adding veggies. Thanks for the inspiration!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 972 cal
  • 49%
  • Fat
  • 28.7 g
  • 44%
  • Carbs
  • 95.4 g
  • 31%
  • Protein
  • 80.9 g
  • 162%
  • Cholesterol
  • 288 mg
  • 96%
  • Sodium
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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