Turban of sole with langoustines


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.
61K 31 4.2
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Last modified on: November 23th 2014

Keywords for this recipe:FilletSolePoachedLangoustineCreamy sauceWhite wine
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.1 hour 22 min.1 hour 44 min.
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 4 - 2 min.
Turban of sole with langoustines : Photo of step #4
Add the carrot and parsley. Leave to cook for 2 minutes.

Stage 5 - 1 min.
Turban of sole with langoustines : Photo of step #5
Add the langoustine heads and claws.

Stage 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.

Stage 7 - 1 min.
Turban of sole with langoustines : Photo of step #7
Add 300 ml dry white wine and 200 ml water.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 14 - 2 min.
Turban of sole with langoustines : Photo of step #14
Salt the sole fillets on both sides.

Stage 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.

Stage 16
Turban of sole with langoustines : Photo of step #16
Prepare all the sole fillets like this.

Stage 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...

Stage 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.

Stage 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.

Stage 20
Turban of sole with langoustines : Photo of step #20
Assemble the turbans:

Arrange 2 turbans on each plate.

Stage 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.
Keeping
Should be eaten immediately once assembled.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,205 Kcal or 9,232 Kj212 gr33 gr136 gr
110 %82 %3 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
101 Kcal or 423 Kj10 gr2 gr6 gr
5 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
551 Kcal or 2,307 Kj53 gr8 gr34 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).
How much will it cost?
  • For 4 people : 57.43 €
  • Per person : 14.36 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Langoustines (scampi)Langoustines (scampi): You can check-out other recipes which use it, like for example: Scrambled eggs with langoustines and asparagus tips., Chilli langoustines, Langoustine gratin, Langoustine and leek tarts, Langoustine sabayon tart, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Purple artichokes braised in white wine, Seven-hour lamb, Winegrowers' sausage casserole, Rabbit with mustard, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Summer Salmon Blanquette, Eton mess, Creamy "terre et mer" pots, Flamiche, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to rehydrate dried mushrooms, Quince and apple compote, Caramel rice pudding, Sushi, Red mixed pickle, ... All
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