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
Last modified on: November 23th 2014
For 4 people, you will need:
1 
1 
2 sprigs 
3 tablespoons 
1 knob 
8 sole fillets
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 1 hour 22 min. | 1 hour 44 min. |
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...
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.
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.
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.
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
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
How much will it cost?
For 4 people : 57.43 €
Per person : 14.36 €
And to drink?: A medium-dry white wine from the Loire, like a Vouvray.
Source: Home made.
More recipes?
This recipe use (among others) | 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 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 |
 | Water: 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 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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