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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.

32,4714.3/5

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Last modified on: November 23th 2014

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
22 min.1 hour 22 min.1 hour 44 min.
Preservation: Should be eaten immediately once assembled.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
1 min.
Turban of sole with langoustines : Photo of step #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.
Stage 2
5 min.
Turban of sole with langoustines : Photo of step #2 Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.
Stage 3
1 min.
Turban of sole with langoustines : Photo of step #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.
Stage 4
2 min.
Turban of sole with langoustines : Photo of step #4 Add the carrot and parsley. Leave to cook for 2 minutes.
Stage 5
1 min.
Turban of sole with langoustines : Photo of step #5 Add the langoustine heads and claws.
Stage 6
2 min.
Turban of sole with langoustines : Photo of step #6 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 : Photo of step #7 Add 300 ml dry white wine and 200 ml water.
Stage 8
40 min.
Turban of sole with langoustines : Photo of step #8 Stir to mix well, then leave to simmer on low heat for 40 minutes.
Stage 9
2 min.
Turban of sole with langoustines : Photo of step #9 After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.
Stage 10
Turban of sole with langoustines : Photo of step #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.
Turban of sole with langoustines : Photo of step #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.
Stage 12
5 min.
Turban of sole with langoustines : Photo of step #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.
Stage 13
5 min.
Turban of sole with langoustines : Photo of step #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.
Stage 14
2 min.
Turban of sole with langoustines : Photo of step #14 Salt the sole fillets on both sides.
Stage 15
4 min.
Turban of sole with langoustines : Photo of step #15 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 : Photo of step #16 Prepare all the sole fillets like this.
Stage 17
3 min.
Turban of sole with langoustines : Photo of step #17 Lower the sole fillets into gently simmering water and poach for 2-3 minutes...
Stage 18
Turban of sole with langoustines : Photo of step #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.
Turban of sole with langoustines : Photo of step #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.
Stage 20
Turban of sole with langoustines : Photo of step #20 Assemble the turbans:

Arrange 2 turbans on each plate.
Stage 21
5 min.
Turban of sole with langoustines : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 57.43 €
Per person : 14.36 €

Note : These prices are only approximate.

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And to drink?: A medium-dry white wine from the Loire, like a Vouvray.
Source: Home made.
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More recipes?

This recipe use (among others)
Langoustines (scampi)Langoustines (scampi): You can check-out other recipes which use it, like for example: Chilli langoustines, Langoustine sabayon tart, Langoustine gratin, Sesame fried scampi, Langoustine and leek tarts, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Jura bread, Mussels marinière, Cheese tart, Melting Epoisses on toast , ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Classic French white bread, How to seal a terrine or casserole dish, Sausage and lentils "en cocotte", Steak burger topped with egg, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Sausage mushroom and cheese crumble, Involtinis, Normandy seafood stew, Apple Batter Puddings, ... All

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