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.
52,0494.3/5 for 28 ratings
Grade this recipe: Last modified on: November 23th 2014
For 4 people, you will need:
1 
1 
2 sprigs 
3 tablespoons 
1 knob 
8 sole fillets
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. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately once assembled.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.
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 % |
How much will it cost?
- For 4 people : 57.43 €
- Per person : 14.36 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Langoustines (scampi): You can check-out other recipes which use it, like for example: Langoustine gratin, Langoustine sabayon tart, Chilli langoustines, Langoustine and leek tarts, 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: Spaghetti with smoked salmon, Creamy risotto with diced vegetables and flax seeds, French onion soup, Curried prawn risotto, Rosemary steamed fish, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, French onion soup, Seeded loaf, "Buttonhole" quail eggs, Choux pastry (pâte à choux), ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sautéed pork with mushrooms in a cream sauce., Vanilla ice cream, Two-cheese vegetable gratin, Chocolate mug cake, Parisian-style chocolate custard tart, ... All |
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,8735/5 for 1 ratings 1 hour
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...117,737 15/5 for 1 ratings 26 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.77,534 84.5/5 for 8 ratings 6 hours 24 min.
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.70,3674.1/5 for 19 ratings 1 hour 55 min.
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.47,4404.6/5 for 14 ratings 28 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question