Nougat-crusted sole, snacked langoustine & civet de la mer jus

Florian Barbarot has created a technical dish for Quelque Part. His nougat-crusted sole, accompanied by snacked langoustine and a civet de la mer jus, is a fine culinary challenge.

Serves 6

Preparation time: 2 h

Cooking time: 6 h

Rest : 2 h 05

1 800 g sole
200 g salt

Nougat

20 g chopped garlic
20 g ginger, chopped
20 cl orange juice
20 cl lemon juice
Zests of 1 orange and 1 lemon
20 g honey
2 cl sukiyaki
40 g peanuts
40 g almond sticks
40 g pistachios
40 g pine nuts

Scampi stew with red wine

6 langoustine heads
4 shallots
Thyme
Laurel
1.5 l red wine
2 cl olive oil
200 g butter

Snacked langoustines

6 langoustines
Olive oil
Butter
salt and pepper

whelks

100 g whelks
1 vegetable stock

Jerusalem artichoke mousseline

500 g Jerusalem artichokes
15 cl milk
Salt

1 - Lift the sole fillets (or ask your fishmonger to prepare them for you). Salt the fillets, leave to stand for 5 min, then rinse. Dry the fillets on a wire rack in the refrigerator for 2 h. Roll the fillets into ballottines. Bake the ballottines in a steamer for 60 min at 48°C (see Chef's tip).

2 - Prepare the nougat: place the zest in a pan of cold water and bring to the boil. As soon as it boils, place the zest in a bowl of very cold water. Repeat five times. Roast the peanuts in the oven at 160°C (th. 5/6) for 8 min. Crush and set aside.

- In a hot frying pan, sweat the ginger and garlic with the olive oil. Add the orange and lemon juice and reduce. Add the zest, honey and sukiyaki and bring to the boil. Add the peanuts and mix, then spread out on a baking sheet. Leave to cool.

3 - Score the piece of fish on both sides, place on a plate and arrange the warm nougat on top.

4 - Prepare the langoustine civet with red wine: roast the langoustine heads in a hot oven, 200°C (th. 6-7). In a frying pan, sweat the shallots in olive oil. Add the langoustine carcasses and finish caramelizing them with the shallots. Add the thyme and bay leaf. Deglaze with the red wine. Simmer for 6 h. Strain and reduce again. Stir the butter into the sauce, then whisk together.

5 - Prepare the snacked langoustines: shell the scampi, season with salt and pepper. Snack them on one side in hot olive oil. Finish cooking by basting the langoustines with butter. The langoustine should be pearly.

6 - Prepare the scampi: poach the scampi in vegetable stock for 25 min. Finish cooking off the heat and leave the scampi to infuse in the stock until completely cooled, then shell them.

7 - For the Jerusalem artichoke mousseline: place the unpeeled Jerusalem artichokes in salted water. Blend in the warmed milk.

8 - Presentation: center the sole ballottine on the plate. Place the nougat crust on top, followed by the pan-fried langoustine. Dot with Jerusalem artichoke mousseline. Pour over the civet sauce using a sauceboat.

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