Turban of sole with langoustines

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g langoustines (scampi)
• 2 1 shallot
• 3 1 carrot
• 4 2 sprigs parsley
• 5 3 tablespoons olive oil
• 6 300 ml dry white wine
• 7 200 ml water
• 8 200 ml liquid cream
• 9 1 knob butter
• 10 8 sole fillets
• 11 1 tablespoon olive oil
• 12 salt
• 13 pepper
• Total weight: 2,175 grams

Times:

Preparation	Cooking	Start to finish
22 min.	1 hour 22 min.	1 hour 44 min.

Step by step recipe

• 1: Cook the langoustines for 30 seconds (no longer) in salted boiling water.
  When cooled, shell them but do not discard the heads and claws.
• 2: Prepare the langoustine stock:
  Prepare 1 shallot and chop finely.
  Prepare 1 carrot and chop.
• 3: Pour 3 tablespoons olive oil into a saucean on medium heat. When hot, add the shallot, salt and pepper and cook for 1 minute without colouring.
• 4: Add the carrot and parsley. Leave to cook for 2 minutes.
• 5: Add the langoustine heads and claws.
• 6: Crush these a little (I am using a rolling pin here) to bring out the flavour.
• 7: Add 300 ml dry white wine and 200 ml water.
• 8: Stir to mix well, then leave to simmer on low heat for 40 minutes.
• 9: After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.
• 10: You will now have a very flavoursome langoustine stock.
  Note: this stage of the recipe can be prepared in advance and the stock kept in a sealed jar in the fridge or in the freezer.
• 11: Prepare the sauce:
  Pour the stock into a small saucepan on low heat and reduce by half. There should only be 4 or 5 tablespoonsful of liquid left.
• 12: Then add 200 ml liquid cream, mix well, turn the heat up slightly and bring to the boil.
  Add 1 knob butter and leave to reduce on low heat again until thickened.
  Check the seasoning and your sauce is ready.
• 13: Prepare the sole turbans:
  Bring a saucepan of salted water to the boil.
  You can add a richer flavour to the dish by using fish stock, as in the photo, but this is not essential.
• 14: Salt the sole fillets on both sides.
• 15: Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.
• 16: Prepare all the sole fillets like this.
• 17: Lower the sole fillets into gently simmering water and poach for 2-3 minutes...
• 18: ...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.
• 19: Pour 1 tablespoon olive oil into a frying pan on medium heat. When hot, sauté the langoustines until nicely browned.
  Heat the serving plates, particularly important for this recipe.
• 20: Assemble the turbans:
  Arrange 2 turbans on each plate.
• 21: Fill with sautéed langoustines and pour the sauce over or around.
  Garnish with, for example, a cherry tomato and a parsley leaf.
  Serve immediately.

Remarks

The main difficulty in this recipe is having everything ready at the same time: the sauce, sole turbans and langoustines all need to be hot. The trick - and key to success for this dish - is to make the langoustine stock the day before, even several days earlier. It is also important to assemble the turbans on hot plates.

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