- 500 g fresh veal sweetbreads
- 12 langoustines (15/18 size)
- 1 bunch chervil
- 10 cl dry white wine
- 2 carrots
- 1 onion
- A few sprigs thyme (to taste)
- 1 bay leaf
- 35 cl court-bouillon
- 2 tablespoons clarified butter
- Salt and ground pepper
- Gray peppercorns
- 2 knobs butter
- 700 g spinach leaves
- Fresh veal jus
Difficulty: 2
- Prepare chervil butter by mixing soft butter with chopped chervil. Roll into a sausage in cling film and refrigerate.
- Cook langoustines in court-bouillon, shell them (keeping the 3 tail segments), and reserve.
- Finely dice onion and carrot into brunoise, blanch, and set aside.
- Disgorge and trim sweetbreads. Brown in butter with brunoise, thyme, bay leaf, and white wine. Oven-cook 15 minutes, decant juices, polish trimmings, and keep warm.
- Strain cooking juices by pressing ingredients; reserve.
- Cut sweetbreads into cutlets.
- Pan-fry 3 cutlets per person in clarified butter. Drain on absorbent paper and keep warm.
- Deglaze pan with reserved juices, reduce, strain, then whisk in butter and chervil butter off heat.
- Adjust seasoning.
- On hot plates, alternate 3 langoustines with 3 cutlets.
- Center with a 10 cm circle of wilted spinach in butter (well-drained).
- Coat with chervil butter sauce.
- Optional: Garnish with whole langoustine.
A creation of Chef Hubert
