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Turban de Filets de Sole

Name: Turban de Filets de Sole
Total time: 3 h 41 min
Yield: one 1.75–2 litre ring, 6 to 8 servings
Cuisine: French
Ingredients: 700 g fish heads, bones and skin (from the sole) or white fish trimmings, rinsed; 240 ml dry white vermouth; 1 onion, sliced; 1 carrot, sliced; 8 parsley stems; ½ leaf bay leaf; ½ tsp salt; 120 ml water; 56 g unsalted butter; 1 tsp salt; 105 g all-purpose flour; 2 large eggs; 2 large egg whites; 340 g skinless, boneless sole, whiting or halibut, very finely ground and chilled; salt, white pepper and grated nutmeg, to taste; 180 ml heavy cream, chilled; 14 g unsalted butter, softened; 600 g skinless, boneless sole fillets (8 or more); salt and white pepper, to taste; 56 g unsalted butter; 40 g all-purpose flour; 300 ml milk, hot; 180 ml heavy cream; 1 tbsp tomato paste, for colour; salt, white pepper and lemon juice, to taste; 85 g cold unsalted butter, diced, for finishing; 300 g asparagus tips or broccoli florets, buttered

A ring mould lined with sole fillets and filled with a creamy fish mousse bound with choux panade, baked in a water bath and turned out as a crown, then sauced with a buttery suprême made from its own reduced stock.

Yieldone 1.75–2 litre ring, 6 to 8 servings
Hands-on1 h 25 min
Total3 h 41 min
Difficulty

Ingredients

White-wine fish stock

700 gfish heads, bones and skin (from the sole) or white fish trimmings, rinsed
240 mldry white vermouth
1onion, sliced
1carrot, sliced
8parsley stems
½ leafbay leaf
½ tspsalt

Panade

120 mlwater
56 gunsalted butter
1 tspsalt
105 gall-purpose flour
2large eggs
2large egg whites

Mousse

340 gskinless, boneless sole, whiting or halibut, very finely ground and chilled
to tastesalt, white pepper and grated nutmeg
180 mlheavy cream, chilled

Mould

14 gunsalted butter, softened
600 gskinless, boneless sole fillets (8 or more)
to tastesalt and white pepper

Sauce suprême

56 gunsalted butter
40 gall-purpose flour
300 mlmilk, hot
180 mlheavy cream
1 tbsptomato paste, for colouroptional
to tastesalt, white pepper and lemon juice
85 gcold unsalted butter, diced, for finishing

To serve

300 gasparagus tips or broccoli florets, butteredoptional

Diet

Pescatarian

Contains

Gluten
Dairy
Egg
Fish
Sulfites
Birds' eggs (any)
Sole
Flounder
Wheat
Grapes
Nightshades (any)
Tomato
Onion family (any)
Onion
Asparagus
Carrot
Parsley
Bay leaf
Black and white pepper
Histamine (aged and fermented foods)
Lactose
FODMAPs (any)
Alcohol

Taste

Sour / bright
Salty
Umami / savory
Richness / fat
Aromatic spice

Texture

Creamy

Equipment

Oven
Stovetop
Food processor

Season

Any season

Occasion

Weekend project
Entertaining
Holiday

Effort

45–90 min active
Over 3 hours total
Difficulty 5
Needs advance prep

Nutrition

Calories: moderate
Protein: high
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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