A very sophisticated pasta dish that is easy to prepare, and a fantastic use of pollock. Find tinned snails in speciality shops, often from France. Enjoy this with spaghetti, linguine or fettuccine.
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. - 16 Feb 2005 (Review from Allrecipes US | Canada)
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. - 05 Mar 2009 (Review from Allrecipes US | Canada)
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! - 28 Jun 2011 (Review from Allrecipes US | Canada)