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Turban of sole with langoustines

Name: Turban of sole with langoustines
Prep time: 22 min
Cook time: 1 h 22 min
Total time: 1 h 44 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g langoustines (scampi); 1 shallot; 1 carrot; 2 sprigs parsley; 3 tablespoons olive oil; 300 ml dry white wine; 200 ml water; 200 ml liquid cream; 1 knob butter; 8 sole fillets; 1 tablespoon olive oil; Salt; Pepper

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.

118 K 4.1/5 (34 reviews)528530

Duration

1 hour 45 min.

Difficulty

Average

Last modified on: November 23^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 400 g langoustines (scampi)
2 1 shallot
3 1 carrot
4 2 sprigs parsley
5 3 tablespoons olive oil
6 300 ml dry white wine
7 200 ml water
8 200 ml liquid cream
9 1 knob butter
10 8 sole fillets
11 1 tablespoon olive oil
12 Salt
13 Pepper
Total weight: 2,175 grams

Times for this recipe

Preparation

25 min.

Cooking

1 hour 25 min.

All in all

1 hour 45 min.

Preparation 25 min.

Cooking 1 hour 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 min.

Turban of sole with langoustines : Stage 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.

Stage 2 - ⌛ 5 min.

Turban of sole with langoustines : Stage 2

Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.

Stage 3 - ⌛ 1 min.

Turban of sole with langoustines : Stage 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.

Stage 4 - ⌛ 2 min.

Turban of sole with langoustines : Stage 4

Add the carrot and parsley. Leave to cook for 2 minutes.

Stage 5 - ⌛ 1 min.

Turban of sole with langoustines : Stage 5

Add the langoustine heads and claws.

Stage 6 - ⌛ 2 min.

Turban of sole with langoustines : Stage 6

Crush these a little (I am using a rolling pin here) to bring out the flavour.

Stage 7 - ⌛ 1 min.

Turban of sole with langoustines : Stage 7

Add 300 ml dry white wine and 200 ml water.

Stage 8 - ⌛ 40 min.

Turban of sole with langoustines : Stage 8

Stir to mix well, then leave to simmer on low heat for 40 minutes.

Stage 9 - ⌛ 2 min.

Turban of sole with langoustines : Stage 9

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.

Turban of sole with langoustines : Stage 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.

Stage 12 - ⌛ 5 min.

Turban of sole with langoustines : Stage 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.

Stage 13 - ⌛ 5 min.

Turban of sole with langoustines : Stage 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.

Stage 14 - ⌛ 2 min.

Turban of sole with langoustines : Stage 14

Salt the sole fillets on both sides.

Stage 15 - ⌛ 4 min.

Turban of sole with langoustines : Stage 15

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.

Turban of sole with langoustines : Stage 17

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.

Turban of sole with langoustines : Stage 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.

Stage 20

Assemble the turbans:

Arrange 2 turbans on each plate.

Stage 21 - ⌛ 5 min.

Turban of sole with langoustines : Stage 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.

Keeping: Should be eaten immediately once assembled.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	1 g RDI=1 %	6 g RDI=9 %	101 kcal RDI=5 %	424 kJ RDI=5 %
Per person	53 g RDI=82 %	8 g RDI=3 %	34 g RDI=47 %	551 kcal RDI=28 %	2,308 kJ RDI=28 %
Whole recipe	212 g RDI=326 %	32 g RDI=12 %	136 g RDI=187 %	2,205 kcal RDI=110 %	9,233 kJ RDI=110 %