|Preparation||Cooking||Start to finish|
|22 min.||1 hour 22 min.||1 hour 44 min.|
|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.
|2||Prepare the langoustine stock:
Prepare 1 shallot and chop finely.
Prepare 1 carrot and chop.
|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.||1 min.|
|4||Add the carrot and parsley. Leave to cook for 2 minutes.||2 min.|
|5||Add the langoustine heads and claws.||1 min.|
|6||Crush these a little (I am using a rolling pin here) to bring out the flavour.||2 min.|
|7||Add 300 ml dry white wine and 200 ml water.||1 min.|
|8||Stir to mix well, then leave to simmer on low heat for 40 minutes.||40 min.|
|9||After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.||2 min.|
|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.
|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.
|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.
|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.
|14||Salt the sole fillets on both sides.||2 min.|
|15||Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.||4 min.|
|16||Prepare all the sole fillets like this.|
|17||Lower the sole fillets into gently simmering water and poach for 2-3 minutes...||3 min.|
|18||...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.|
|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.
|20||Assemble the turbans:
Arrange 2 turbans on each plate.
|21||Fill with sautéed langoustines and pour the sauce over or around.
Garnish with, for example, a cherry tomato and a parsley leaf.
For 4 people : 57.43 €
Per person : 14.36 €
|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 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 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|
|Water: 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|
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