Step by step recipe:
- 1 min.Cook the langoustines for 30 seconds (no longer) in salted boiling water.
When cooled, shell them but do not discard the heads and claws.
- 5 min.
- 1 min.
- 2 min.Add the carrot and parsley. Leave to cook for 2 minutes.
- 1 min.Add the langoustine heads and claws.
- 2 min.Crush these a little (I am using a rolling pin here) to bring out the flavour.
- 1 min.
- 40 min.Stir to mix well, then leave to simmer on low heat for 40 minutes.
- 2 min.After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.
- 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.
- 20 min.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.
- 5 min.
- 5 min.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.
- 2 min.Salt the sole fillets on both sides.
- 4 min.Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.
- Prepare all the sole fillets like this.
- 3 min.Lower the sole fillets into gently simmering water and poach for 2-3 minutes...
- ...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.
- 5 min.
- Assemble the turbans:
Arrange 2 turbans on each plate.
- 5 min.Fill with sautéed langoustines and pour the sauce over or around.
Garnish with, for example, a cherry tomato and a parsley leaf.
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.
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