[usr 3]
Drain the snails, recover the juice.
Let the broth reduce by half, and add the cream, let reduce again until the consistency is good, whip with the rest of the butter in pieces away from the heat. Salt and pepper.
In the sheets of philo, cut circles of 10 centimeters, enclose 3 snails in them, add a spoonful of sauce, a drizzle of lemon juice, close the purses, stick them with a brush in clarified butter.
Brown in the oven (180°C).
Arrange a handful of seasoned lamb’s lettuce on each plate, spread the crisps over the lamb’s lettuce, surrounding with a bead of vinaigrette and a little dried fruit sauce. Sprinkle with chopped chives.
Note:in season, replace the lamb’s lettuce with baby spinach.
A creation of Chef Hubert
