Difficulty:[usr 2]
Prepare the chervil butter (soft butter with chopped chervil), roll it into a sausage in cling film. Refrigerate.
Cook the langoustines in court-bouillon, shell them, keeping the 3 petals at the end of the tail. Book.
Cut the onion and carrot into a fine brunoise, blanch, set aside.
Disgorge the sweetbreads, trim them, brown them in butter in a dish with the brunoise, thyme, bay leaf and white wine, cook in the oven for 15 minutes, decant and polish the trimmings, keep warm.
Strain the cooking juices by pressing well on the ingredients, set aside.
Cut the sweetbreads into cutlets.
When ready, fry the veal sweetbread cutlets (3 per person) in clarified butter.
Keep warm on absorbent paper.
Deglaze the cooking with the sweetbread cooking juices, let reduce then sieve, whisk in butter off the heat with the chervil butter.
Adjust the seasoning.
Arrange 3 langoustines on a hot plate, alternate with 3 sweetbread cutlets.
In the center in a circle of 10 centimeters make a little fresh spinach wilted in raw butter (drained).
Coat the sweetbreads and langoustines with the chervil butter sauce.
Optional:garnish with a whole langoustine.
A creation of chef Hubert
