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.
105 K 4.1/5 (34 reviews)
1 hour 45 min.
Average
12 people
13 IngredientsLast modified on: November 23th 2014
1 litre 200 ml 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.
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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.
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 | 620 RDI=240 % | 60 RDI=5 % | 230 RDI=40 % | 4,760 RDI=240 % | 19,910 RDI: 240 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 5 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per person | 50 RDI=20 % | 4 RDI=0 % | 20 RDI=3 % | 400 RDI=20 % | 1,660 RDI: 20 % |
How much will it cost?
- For 12 people : 163.60 €
- Per person : 13.65 €
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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: Langoustine sabayon tart, Sesame fried scampi, Chilli langoustines, Scrambled eggs with langoustines and asparagus tips., Langoustine and leek tarts, ... See them all 6
Dry white wine
Like these other recipes: Filet mignon with mustard and tarragon sauce, Spaghetti with mussels and basil, Hollandaise sauce, Polenta with spinach and soft-poached egg, Scallops with crunchy vegetables and wine sabayon, ... See them all 68
Water
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Liquid cream
Like these other recipes: Sliced veal with leeks and mushrooms, Creamy cauliflower with smoked salmon, Tagliatelle New Zealand style, Pork escalope with mushrooms and sage cream, Sautéed pork with mushrooms in a cream sauce., ... See them all 170
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