Entree: French Polynesia – Northern Culinary Region – Pahua Gratin (Baked Polynesian sea-snail gratin with coconut, garlic, and cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

- 12 pahua (sea snails), total meat approx. 1 lb (450 g), shells reserved and cleaned
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) coconut cream
- 2 tbsp (30 ml) dry white wine
- 1/3 cup (40 g) plain breadcrumbs
- 3/4 cup (75 g) grated Gruyère or Emmental cheese
- 2 tbsp (30 ml) chopped fresh parsley
- Zest and juice of 1 lime (about 1 tsp / 5 ml zest and 2 tbsp / 30 ml juice)
- 1/4 tsp (1.25 g) freshly ground black pepper
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1 tbsp (15 ml) finely chopped shallot or chives for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). If using shells, scrub and blanch them in boiling water 2 minutes, then drain and dry. Set shells in a shallow baking dish or individual gratin dishes; if shells are not used, arrange the snail meat in a single layer in a buttered shallow dish.
2. Pat pahua meat dry and, if large, cut into bite-size pieces. Season lightly with salt and pepper and a squeeze of lime juice.
3. In a skillet over medium heat, melt butter with oil. Add minced shallot and cook until translucent, about 2–3 minutes. Add garlic and cook 30 seconds more until fragrant.
4. Pour in white wine and scrape up any browned bits. Stir in coconut cream and lime zest, bring to a gentle simmer for 1–2 minutes to thicken slightly. Remove from heat and stir in half of the grated cheese and chopped parsley.
5. Spoon a little of the coconut-garlic sauce into each shell or over the arranged snail meat, then divide the remaining sauce evenly. Sprinkle breadcrumbs evenly over each portion and finish with remaining grated cheese.
6. Bake in the preheated oven until the gratin is bubbling and golden on top, 8–12 minutes. For extra color, place under the broiler 1–2 minutes, watching closely to avoid burning.
7. Remove from oven, squeeze a little lime juice over each portion, garnish with extra parsley or chives if desired, and serve immediately with crusty bread or steamed taro.