Skip to main content
Main

Filleted Sole a LA Kouen

A filleted sole dish with shrimp stuffing and a creamy sauce, baked and served with sautéed shrimp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Filleted Sole a LA Kouen

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the shrimp stuffing

  1. Melt 1 ounce of butter in a pan.

  2. Add 2 tablespoons of flour to the butter.

  3. Add 2 cups of milk to the mixture.

  4. Boil the mixture until thickened.

  5. Stir in 1 tablespoon of cream, essence of anchovy, coarse sea salt, black pepper, and lemon juice.

  6. Stir in 2 ounces of picked shrimps.

Prepare the fillets

  1. Preheat the oven to 400°F (200°C).

  2. Place a portion of shrimp stuffing on each fillet.

  3. Fold the other half of the fillet over the stuffing.

  4. Place the folded fillets on a buttered baking tray.

  5. Season the fillets with coarse sea salt, black pepper, and lemon juice.

  6. Cover the fillets with buttered paper.

Bake and serve

  1. Bake for 10 minutes.

  2. Serve the fillets on a hot dish.

  3. Pour the sauce over the fillets.

  4. Garnish with warmed shrimps sautéed in a little butter.

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

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Shrimp + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: hexanol (green, fruity).

  5. Butter + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

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

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 body that is folded around the stuffing and gently cooked.
Butter
Enriches the sauce and adds richness and flavour to the fish and garnish.
Flour
Thickens the milk mixture into a smooth sauce base.
Milk
Forms the liquid base of the sauce, which thickens when boiled with flour.
Shrimps
Provide the main flavour and texture of the stuffing and garnish.

The step that matters

Boiling the sauce until thickened. The flour must be fully cooked in the hot butter and milk to thicken smoothly; undercooked flour leaves a raw taste and a thin, grainy sauce.

“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 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes