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Omelette Aux Filets De Soles

An omelette cooked with sole fillets and oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Omelette Aux Filets De Soles

Ingredients

Directions

Prepare the sole

  1. Fillet the sole and cut each fillet into 6 or 8 small pieces.

Make the sauce

  1. Heat the oyster sauce in a saucepan until boiling.

  2. Add the sole pieces to the boiling sauce and cook for 3 minutes.

Cook and serve the omelette

  1. Prepare an omelette using the butter in a hot pan.

  2. Pour some of the sauce over the omelette.

  3. Glaze the omelette with sauce.

  4. Serve.

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 + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

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

  2. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sole
Provides the main protein, which firms and turns opaque as it cooks in the sauce.
Oyster sauce
Supplies the salty, savoury body of the sauce and gives the glaze its colour and shine.
Butter
Adds richness and helps the omelette brown lightly in the hot pan.

The step that matters

Cooking the sole in the boiling sauce. Fish protein sets quickly with heat, so three minutes in the boiling sauce is enough to cook it through. Longer cooking toughens the flesh and makes it dry and rubbery.

“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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