Skip to main content
Main

Sole a LA Rouennaise

A sole fillet baked with lobster, white sauce, cream, and lemon, garnished with truffles, parsley, lobster coral, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sole a LA Rouennaise

Ingredients

Directions

Prepare the filling

  1. Fillet the sole.

  2. Add the lobster, broken into small pieces and pounded, to the thick white sauce along with the cream, pepper, salt, and lemon juice. Heat thoroughly.

Assemble and bake

  1. Lay some of the lobster mixture on one half of each fillet. Fold over the other half.

  2. Place on a buttered baking tray. Squeeze lemon juice over the fillets. Cover with buttered paper. Bake for 10 minutes.

Serve

  1. Arrange on a serving dish.

  2. Garnish with truffles, parsley, lobster coral, and the yolk of hard boiled egg. Serve with Hollandaise sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lobster + saucetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lobster + creamtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sole
Forms the delicate fish wrapper that is folded around the filling and cooks gently.
Lobster
Adds sweet, rich seafood flavour and a tender texture to the filling.
Thick white sauce
Binds the lobster pieces together and keeps the filling moist during baking.
Cream
Adds richness and smoothness to the sauce, softening its texture.
Lemon juice
Adds acidity that brightens the mild flavour of the fish and lobster.

The step that matters

Heat the filling thoroughly before assembling. The lobster mixture is folded inside raw fish and baked only briefly. Heating it through first ensures the filling is hot and cooked, so the sole cooks evenly and the sauce stays smooth rather than thin or cold.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipes