Chef Hubert's Crispy Snail Purses with Cognac Cream, Almonds & Hazelnuts on Lamb's Lettuce

• 32 snails
• 3 sheets phyllo dough
• 3 shallots
• 5 cl cognac
• 1 punnet mâche (lamb's lettuce)
• 8 cl walnut vinaigrette
• Juice of 1 lemon
• 2 tablespoons chopped hazelnuts
• 2 tablespoons chopped almonds
• 4 tablespoons heavy cream
• 2 walnut-sized pieces of butter
• 1 tablespoon walnut oil
• 2 tablespoons clarified butter
• 1 tablespoon chopped chives
• Salt and ground pepper

Drain the snails and reserve the juice.

Reduce the broth by half, add the cream, and reduce further to the desired consistency. Off the heat, whisk in the remaining butter in pieces. Season with salt and pepper.

Cut 10 cm circles from the phyllo sheets. Enclose 3 snails in each with a spoonful of sauce and a drizzle of lemon juice. Close into purses and brush with clarified butter.

Bake until golden in a preheated oven at 180°C.

Arrange a handful of seasoned lamb's lettuce on each plate. Top with the crispy purses, surround with walnut vinaigrette and nut-enriched sauce. Sprinkle with chopped chives.

Note: In season, replace lamb's lettuce with baby spinach.

A creation of Chef Hubert.