Cylindrical sole and langoustine with blond caramel, crunchy risotto with pistachios peanuts, small glazed vegetables

A recipe proposed by the chef of the restaurant “La Poularde” located in Montrond-les-Bains, in Loire.

Stéphane Coffy

Stéphane Coffy

A recipe proposed by the chef of the restaurant “La Poularde” located in Montrond-les-Bains, in Loire.


Preparation: 1h30

Cooking: 25 min

3 servings

Which caramels are used in this recipe?

Burnt sugars, blond caramel, strong caramel, traditional caramel


2 soles
6 whole langoustines
4 pieces of scallops of a nice size
30 cl cream 30%

15 g burnt sugars
30 g blond caramel
9 g soy sauce
1 tsp. strong caramel (cold langoustine marinade)
1 tsp. olive oil
Salt, pepper and satay for seasoning

50 g Arborio rice for Risotto
Chicken broth according to consistency
20 cl white wine
15 cl cream 30%
25 g salted peanuts
25 g whole nature pistachios
40 g chopped red onion
50 g breadcrumbs
Salt and pepper for seasoning

6 mini-leeks
3 mini-green asparagus
3 yellow and red cherry tomatoes
5 g traditional caramel
Salt, pepper and Cajun for seasoning

Langoustine carcasses
2 citronella sticks
1/4 lime
40 cl cream 30%
10 g butter
Salt, pepper for seasoning


Mix the two caramels (burnt sugars & blond). Heat the mixture over medium heat until slightly simmering.
Deglaze with soy sauce then keep everything (let cool).

Wash the soles and peel them on both sides.
Brush double-sided caramel marinade fillets until you get a nice amber colour. Keep cool for a minimum of 4 to 6 hours.
Peel the langoustines and keep 3 beautiful heads and 3 pairs of beautiful claws for decoration.
Marinate langoustines in the strong caramel with olive oil. Season with salt, pepper and satay. Keep cool.
Prepare the mass of scallops by mixing them until a fairly compact mass. Add the cream and season with salt and pepper.
Blend quickly and briefly and reserve the preparation in a cool place.
Prepare a large strip of film paper and lay it flat. Arrange the 4 threads horizontally, side edges facing the table. On the first 1.5 cm against you, spread there a layer of average thickness of your mass of scallops.

Arrange 3 langoustines flat on the scallops and season them.
Roll your preparation in traditional ballotine. Tighten it well.
Repeat the operation with the remaining fillets of sole and langoustines

Preheat your oven to 60°C (th.2). Put the cylinders in the oven while cooking with a temperature probe. (Core temperature 45-46°C).
Once cooking is complete, let the cylinders cool for 10 min by covering them with ice.
Drain them and keep them cool. This operation is necessary in order to obtain a clean cut.

Prepare a traditional risotto (without parmesan), add at the end of cooking 10 g of peanuts and 10 g of lightly crushed pistachios.
Roll the risotto on a flat plate to a thickness of about 1.5 – 2 cm and then reserve it in the fridge.
Mix the remaining pistachios and peanuts very finely to obtain a pasty consistency. Grain it by adding the breadcrumbs to bread the risotto patties.
Cut the patties into a cookie cutter. Bread them with the mixture obtained previously.

Prepare a traditional fish stock by using sole bones, trimmings and lemongrass sticks.
Pass it on, then put it back to heat by adding the langoustines carcasses.
Cook for 40 min on a high heat, add water if necessary and grind the carcasses.
Pour through cheesecloth.
Heat the mixture and add the cream.
Correct the seasoning if necessary.
Let reduce 10 min. Bind with “roux” (melt 20 g butter, add 20 g flour, colour if desired) at the end of cooking if necessary.

Prepare the mini-vegetables and cook them. Make candied tomatoes in the oven with a sprig of thyme for 4 min at 180 ° C (th.6).

Cut out the cylinders (3 pieces per ballotine), brush them with the rest of the marinade used for the sole.
Cook the rolls in the oven at 180 ° C (th.6) for 8 min. Brown the risotto patties in the pan with butter.

Glaze the vegetables with traditional caramel.
Empty and clean the lobster head for use as decoration.
Present the dish according to your preferences.

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