Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

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.

31,6464.3/5

Grade this recipe :

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

1 Turban of sole with langoustines : Photo of step #1Cook the langoustines for 30 seconds (no longer) in salted boiling water.

When cooled, shell them but do not discard the heads and claws.
1 min.
2 Turban of sole with langoustines : Photo of step #2Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.
5 min.
3 Turban of sole with langoustines : Photo of step #3Pour 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. 1 min.
4 Turban of sole with langoustines : Photo of step #4Add the carrot and parsley. Leave to cook for 2 minutes. 2 min.
5 Turban of sole with langoustines : Photo of step #5Add the langoustine heads and claws. 1 min.
6 Turban of sole with langoustines : Photo of step #6Crush these a little (I am using a rolling pin here) to bring out the flavour. 2 min.
7 Turban of sole with langoustines : Photo of step #7Add 300 ml dry white wine and 200 ml water. 1 min.
8 Turban of sole with langoustines : Photo of step #8Stir to mix well, then leave to simmer on low heat for 40 minutes. 40 min.
9 Turban of sole with langoustines : Photo of step #9After this, strain the contents of the saucepan through a sieve and discard everything in the sieve. 2 min.
10 Turban of sole with langoustines : Photo of step #10You 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.
11 Turban of sole with langoustines : Photo of step #11Prepare 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.
20 min.
12 Turban of sole with langoustines : Photo of step #12Then 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.
5 min.
13 Turban of sole with langoustines : Photo of step #13Prepare 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.
5 min.
14 Turban of sole with langoustines : Photo of step #14Salt the sole fillets on both sides. 2 min.
15 Turban of sole with langoustines : Photo of step #15Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking. 4 min.
16 Turban of sole with langoustines : Photo of step #16Prepare all the sole fillets like this.
17 Turban of sole with langoustines : Photo of step #17Lower the sole fillets into gently simmering water and poach for 2-3 minutes... 3 min.
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.
19 Turban of sole with langoustines : Photo of step #19Pour 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.
5 min.
20 Turban of sole with langoustines : Photo of step #20Assemble the turbans:

Arrange 2 turbans on each plate.
21 Turban of sole with langoustines : Photo of step #21Fill with sautéed langoustines and pour the sauce over or around.

Garnish with, for example, a cherry tomato and a parsley leaf.

Serve immediately.
5 min.

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

Whole recipe
CaloriesProteins CarbohydratesFats
2205212 gr33 gr136 gr
110 %82 %3 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
10110 gr2 gr6 gr
5 %4 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
55153 gr8 gr34 gr
28 %20 %1 %5 %
% 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.

Change currency:

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

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 gratin, Langoustine sabayon tart, 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: Beurre blanc sauce, Seafood sauerkraut, Curried prawn risotto, Scallops with crunchy vegetables and wine sabayon, Sauce Normande (for fish), ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Pain perdu, Creamy plum and pear clafoutis, Pan-baked hash brown (Hash-brown casserole), Smoked eggs, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, Leavened bread, Langoustine gratin, Benoîton, How to cook pasta properly, ... All

visitors have also looked at

Caramelised apple pie
Caramelised apple pie
Gingerbread
Gingerbread
Fresh fruit in sabayon
Fresh fruit in sabayon
Rice pudding (riz au lait)
Rice pudding (riz au lait)
Tiramisu
Tiramisu

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page