Turban of sole with langoustines

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
25 min.	1 hour 25 min.	1 hour 45 min.

Step by step recipe

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.
2	Prepare the langoustine stock: Prepare 1 shallot and chop finely. Prepare 1 carrot and chop.
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.
4	Add the carrot and parsley. Leave to cook for 2 minutes.
5	Add the langoustine heads and claws.
6	Crush these a little (I am using a rolling pin here) to bring out the flavour.
7	Add 300 ml dry white wine and 200 ml water.
8	Stir to mix well, then leave to simmer on low heat for 40 minutes.
9	After this, strain the contents of the saucepan through a sieve and discard everything in the sieve.
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.
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.
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.
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.
14	Salt the sole fillets on both sides.
15	Role into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cooking.
16	Prepare all the sole fillets like this.
17	Lower the sole fillets into gently simmering water and poach for 2-3 minutes...
18	...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hot.
19	In a skillet over medium heat, pour in the 1 tablespoon olive oil, and when it's hot, sauté the langoustines in it. Brown them well. Warm the serving plates—this is especially important for this recipe.
20	Assemble the turbans: Arrange 2 turbans on each plate.
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.

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