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Filleted Sole Sandwiches

A sandwich made with boiled filleted sole, vinegar, mayonnaise, and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Filleted Sole Sandwiches

Ingredients

Directions

Prepare the fish

  1. Fillet the sole (see Fried Fillets of Sole for details).

  2. In a fish kettle, add boiling water and 2 teaspoons of vinegar.

  3. Arrange the fillets lengthways in the kettle and boil for 7 to 10 minutes.

  4. Drain the fillets on a cloth and let them cool.

Assemble the sandwiches

  1. Slice the fillets as thinly as possible with a sharp knife.

  2. Spread mayonnaise sauce on the two slices of bread.

  3. Place the fish slices between the bread.

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. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Vinegar + breadtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sole
Provides the delicate flesh that turns opaque and firm when poached.
Mayonnaise sauce
Adds moisture and richness that keeps the cooled fish from tasting dry.
Bread
Gives structure to hold the sliced fish and sauce together.

The step that matters

Boil the fillets for 7 to 10 minutes. The water should be kept at a steady boil so the fish cooks through. Overcooking causes the proteins to tighten and squeeze out moisture, leaving the fillets dry and crumbly.

“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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