Snails with Sea Fennel butter and cherry tomatoes

• ½ punnet Sea Fennel
• 100gr unsalted butter
• 12 cooked snails in their shells
• 12 cherry tomatoes on a vine
• 1 drizzle olive oil
• 80gr BroccoCress 

• Soften the butter to “pomade” consistency. 
• Drizzle with olive oil and cook slowly the cherry tomatoes on a vine in an oven at 180°C. 
• Chop half of the Sea Fennel and mix in the soft butter. 
• Fill up each snails’ shell with the Sea Fennel butter and cook them in an oven at 200°C for 6 to 8 minutes. 
• Serve the snails on top of the BroccoCress with the rest of the Sea Fennel and the slow roasted cherry tomatoes. 

Recipe: Franck Pontais