Escargot and Pollock over Spinach Noodles Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 13, 2012
at best, fair. needs salt, something interesting.
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Reviewed: Jun. 28, 2011
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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Photo by RMSR

Cooking Level: Intermediate

Living In: Pointe-Claire, Quebec, Canada
Reviewed: Mar. 5, 2009
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.
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Photo by Liz Krieger

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Feb. 16, 2005
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.
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Cooking Level: Expert

Home Town: Oneida, New York, USA
Living In: Regional Municipality Of Niagara, Ontario, Canada

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