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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.

80K 33 4.1

Last modified on: November 23^th 2014

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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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	1 hour 22 min.	1 hour 44 min.

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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.

Stage 2 - 5 min.

Prepare the langoustine stock:

Prepare 1 shallot and chop finely.

Prepare 1 carrot and chop.

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.

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.

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.

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.

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.

Stage 20

Assemble the turbans:

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,205 Kcal or 9,232 Kj	212 gr	33 gr	136 gr
110 %	82 %	3 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
101 Kcal or 423 Kj	10 gr	2 gr	6 gr
5 %	4 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
551 Kcal or 2,307 Kj	53 gr	8 gr	34 gr
28 %	20 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Crustaceans, Sulfites, Milk, Fish

How much will it cost?

For 4 people : 57.43 €
Per person : 14.36 €

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): You can check-out other recipes which use it, like for example: Langoustine gratin, Langoustine sabayon tart, Langoustine and leek tarts, Chilli langoustines, Scrambled eggs with langoustines and asparagus tips., ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Pork chops in the oven, Filet mignon with asparagus, Hollandaise sauce, Béarnaise sauce, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Couscous, Sausage and lentils "en cocotte", Quince and apple compote, How to use gelatin, Seeded loaf, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Cervelle de Canut, Creamy Winter Vegetable Soup, Chestnut mousse in a whipper , Risotto-style celeriac, Spinach and ricotta ravioli, ... All

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