Turban of sole with langoustines

Step by step recipe:

  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.
  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.
  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.
  4. 2 min.Turban of sole with langoustines : Photo of step #4
    Add the carrot and parsley. Leave to cook for 2 minutes.
  5. 1 min.Turban of sole with langoustines : Photo of step #5
    Add the langoustine heads and claws.
  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.
  7. 1 min.Turban of sole with langoustines : Photo of step #7
    Add 300 ml dry white wine and 200 ml water.
  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.
  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.
  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.
  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.
  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.
  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.
  14. 2 min.Turban of sole with langoustines : Photo of step #14
    Salt the sole fillets on both sides.
  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.
  16. Turban of sole with langoustines : Photo of step #16
    Prepare all the sole fillets like this.
  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...
  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. 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.
  20. Turban of sole with langoustines : Photo of step #20
    Assemble the turbans:

    Arrange 2 turbans on each plate.
  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.

And to drink?

A medium-dry white wine from the Loire, like a Vouvray.

Source:

Home made.

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