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

How long does it take?

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.	1 min.
2		Prepare the langoustine stock: Prepare 1 shallot and chop finely. Prepare 1 carrot and chop.	5 min.
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.	1 min.
4		Add the carrot and parsley. Leave to cook for 2 minutes.	2 min.
5		Add the langoustine heads and claws.	1 min.
6		Crush these a little (I am using a rolling pin here) to bring out the flavour.	2 min.
7		Add 300 ml dry white wine and 200 ml water.	1 min.
8		Stir to mix well, then leave to simmer on low heat for 40 minutes.	40 min.
9		After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.	2 min.
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.	20 min.
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.	5 min.
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.	5 min.
14		Salt the sole fillets on both sides.	2 min.
15		Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.	4 min.
16		Prepare all the sole fillets like this.
17		Lower the sole fillets into gently simmering water and poach for 2-3 minutes...	3 min.
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.	5 min.
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.	5 min.

Remarks

Nutritional information

How much will it cost?

For 4 people : 57.43 €
Per person : 14.36 €

Note : These prices are only approximate.

Change currency:

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.