Step by step recipe

Stage 1

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.

Stage 2

5 min.

Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.

Stage 3

1 min.

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.

Add the carrot and parsley. Leave to cook for 2 minutes.

Stage 5

1 min.

Add the langoustine heads and claws.

Stage 6

2 min.

Crush these a little (I am using a rolling pin here) to bring out the flavour.

Stage 7

1 min.

Add 300 ml dry white wine and 200 ml water.

Stage 8

40 min.

Stir to mix well, then leave to simmer on low heat for 40 minutes.

Stage 9

2 min.

After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.

Stage 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.

Stage 11

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.

Stage 12

5 min.

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.

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.

Salt the sole fillets on both sides.

Stage 15

4 min.

Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.

Stage 16

Prepare all the sole fillets like this.

Stage 17

3 min.

Lower the sole fillets into gently simmering water and poach for 2-3 minutes...

Stage 18

...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.

Stage 19

5 min.

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

Assemble the turbans:

Arrange 2 turbans on each plate.

Stage 21

5 min.

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

Nutritional information

How much will it cost?

• For 4 people : 57.43 €
• Per person : 14.36 €

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