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.
90 K 4.1/5 (34 reviews)
1 hour 45 min.
Average
4 people
13 IngredientsLast modified on: November 23th 2014
400 g langoustines (scampi)
1 
1 
2 sprigs 
3 tablespoons 
300 ml 
200 ml 
200 ml 
1 knob 
8 sole fillets
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 25 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
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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.
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.
Add 300 ml dry white wine and 200 ml water.
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.
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.
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.
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.
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.
Heat the serving plates, particularly important for this recipe.
Stage 20
Assemble the turbans:
Arrange 2 turbans on each plate.
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.
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.
Keeping: Should be eaten immediately once assembled.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 30 RDI=3 % | 140 RDI=20 % | 2,210 RDI=110 % | 9,230 RDI: 110 % |
| Per 100 g | 9 RDI=4 % | 1 RDI=0 % | 6 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per person | 50 RDI=20 % | 8 RDI=1 % | 30 RDI=5 % | 550 RDI=30 % | 2,310 RDI: 30 % |
How much will it cost?
- For 4 people : 57.45 €
- Per person : 14.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Langoustines (scampi)
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Dry white wine
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Water
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Liquid cream
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