Turban of sole with langoustines


Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
90K 4.1/5 based on 34 reviews
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Last modified on: November 23th 2014

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For 4 people, you will need:

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Times for this recipe
Preparation: 22 min.
Cooking: 1 hour 22 min.
All in all: 1 hour 44 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Turban of sole with langoustines
Cook the langoustines for 30 seconds (no longer) in salted boiling water.

When cooled, shell them but do not discard the heads and claws.

Stage 2 - 5 min.
Turban of sole with langoustines
Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.

Stage 3 - 1 min.
Turban of sole with langoustines
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.

Stage 4 - 2 min.
Turban of sole with langoustines
Add the carrot and parsley. Leave to cook for 2 minutes.

Stage 5 - 1 min.
Turban of sole with langoustines
Add the langoustine heads and claws.

Stage 6 - 2 min.
Turban of sole with langoustines
Crush these a little (I am using a rolling pin here) to bring out the flavour.

Stage 7 - 1 min.
Turban of sole with langoustines
Add 300 ml dry white wine and 200 ml water.

Stage 8 - 40 min.
Turban of sole with langoustines
Stir to mix well, then leave to simmer on low heat for 40 minutes.

Stage 9 - 2 min.
Turban of sole with langoustines
After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.

Stage 10
Turban of sole with langoustines
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.

Stage 11 - 20 min.
Turban of sole with langoustines
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.

Stage 12 - 5 min.
Turban of sole with langoustines
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.

Stage 13 - 5 min.
Turban of sole with langoustines
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.

Stage 14 - 2 min.
Turban of sole with langoustines
Salt the sole fillets on both sides.

Stage 15 - 4 min.
Turban of sole with langoustines
Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.

Stage 16
Turban of sole with langoustines
Prepare all the sole fillets like this.

Stage 17 - 3 min.
Turban of sole with langoustines
Lower the sole fillets into gently simmering water and poach for 2-3 minutes...

Stage 18
Turban of sole with langoustines
...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.

Stage 19 - 5 min.
Turban of sole with langoustines
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.

Stage 20
Turban of sole with langoustines
Assemble the turbans:

Arrange 2 turbans on each plate.

Stage 21 - 5 min.
Turban of sole with langoustines
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.
And to drink?
A medium-dry white wine from the Loire, like a Vouvray.
Keeping: Should be eaten immediately once assembled.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe210 80 %30 3 %140 20 %2,210 110 %9,230 110 %
Per 100 g9 4 %1 0 %6 1 %100 5 %420 5 %
Per person50 20 %8 1 %30 5 %550 30 %2,310 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Shellfish, Sulfites, Milk, Fish
How much will it cost?
  • For 4 people : 57.43 €
  • Per person : 14.36 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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