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Stuffed Sole

A sole fillet stuffed with a forcemeat of suet, lobster, herbs, and breadcrumbs, baked in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Sole

Ingredients

Directions

Prepare the fish

  1. Skin the sole on both sides and cut down the center as if filleting.

  2. Raise the fillets about 1 inch on each side of the bone but do not remove them.

Stuff and bake

  1. Mix all the forcemeat ingredients with the egg.

  2. Lay the forcemeat under each fillet.

  3. Place the fillets in a buttered tin.

  4. Pour the stock or gravy around the fillets.

  5. Bake for 20 minutes, basting occasionally.

  6. Dust the fish with a few brown bread crumbs.

Serve

  1. Strain the gravy around the base.

  2. Serve on a hot dish.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Sole
Forms the main body of the dish, cooked whole on the bone with its fillets raised.
Egg
Binds the forcemeat so it holds together under the fillets.
Bread crumbs
Add body to the forcemeat and a light crust when dusted on top.
Suet
Adds fat that keeps the forcemeat moist and tender as it bakes.
Stock or gravy
Provides liquid that cooks the fish gently and forms the sauce.

The step that matters

Baking for 20 minutes, basting occasionally. Fish is delicate and dries out quickly in the oven. Basting with the surrounding stock or gravy keeps the surface moist and helps the flesh cook evenly.

“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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