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Stuffed Sole

A fish dish where sole fillets are layered with mayonnaise, oysters, shrimp, and bread crumbs, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and shrimp work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 531 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Stuffed Sole

Ingredients

Directions

Prepare the fish

  1. Skin the sole and cut each fish into four squares.

Assemble

  1. Spread a thin layer of mayonnaise on a square of fish.

  2. Add a layer of California oysters, shrimps, and bread crumbs.

  3. Place another square of fish on top, then repeat with oysters, shrimps, and bread crumbs.

  4. Spread mayonnaise over the top layer.

  5. Repeat the process for the remaining sole.

Bake and serve

  1. Bake for 5 to 8 minutes.

  2. For sauce, use Hollandaise, cream sauce, or tomato, adding a few oysters and shrimps.

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 their aromas overlap, and how often cooks already put them together.

  1. Oyster + shrimptop 10% of all pairs
    Smell alikemoderate
    Cooked together531 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Shrimp + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together360 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Sole
Forms the body of the dish, cooking into tender flakes that hold the filling.
Mayonnaise
Adds moisture and richness, keeping the fish and filling from drying out.
California oysters
Contributes a briny, rich flavour to the layered filling.
Shrimps
Adds sweetness and a firm, tender bite to the filling.
Bread crumbs
Absorbs moisture and adds body to the filling so it stays in place.

“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.

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