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.
97 K 4.1/5 (34 reviews)
1 hour 45 min.
Average
12 people
13 IngredientsLast modified on: November 23th 2014
For 12 people, you will need:
1 kg 200 g langoustines (scampi)
3 
3 
6 sprigs 
9 tablespoons 
900 ml 
600 ml 
600 ml 
3 knobs 
24 sole fillets
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 25 min.
All in all: 1 hour 45 min.
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.
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 9 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 900 ml dry white wine and 600 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 600 ml liquid cream, mix well, turn the heat up slightly and bring to the boil.
Add 3 knobs butter and leave to reduce on low heat again until thickened.
Check the seasoning and your sauce is ready.
Add 3 knobs 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 3 tablespoons 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.
Keeping: Should be eaten immediately once assembled.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 640 RDI=250 % | 100 RDI=9 % | 410 RDI=60 % | 6,620 RDI=330 % | 27,700 RDI: 330 % |
| Per 100 g | 9 RDI=4 % | 1 RDI=0 % | 6 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per person | 50 RDI=20 % | 8 RDI=1 % | 30 RDI=5 % | 550 RDI=30 % | 2,310 RDI: 30 % |
How much will it cost?
- For 12 people : 172.30 €
- Per person : 14.40 €
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)
Like these other recipes: Sesame fried scampi, Langoustine gratin, Chilli langoustines, Langoustine and leek tarts, Langoustine sabayon tart, ... See them all 6
Dry white wine
Like these other recipes: Artichoke hearts forestier , Spaghetti with smoked salmon, Pan-fried salmon with white cabbage, Seven-hour lamb, Creamy risotto with diced vegetables and flax seeds, ... See them all 68
Liquid cream
Like these other recipes: Chicken Brussels pie, Normandy seafood stew, Apple and almond gratin, Crunchy blackcurrant and mascarpone cream verrine, Potato gratin with 3 cheeses, ... See them all 167
Water
Like these other recipes: Turnip and Jerusalem artichoke soup, Seeded loaf, Aperitif rolls, Sorrel soup, How to rehydrate dried mushrooms, ... See them all 134
Other recipes you may also like
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011332 K4 55 min.
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.September 6th 2017213 K4.9 2 hours 40 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.March 29th 2020201 K 14.1 1 hour 15 min.
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.April 8th 2012129 K5 55 min.
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.May 8th 201959 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.