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Sole Normande

A sole fillet baked in milk with optional gudgeons, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Sole Normande

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean the sole and place it in a baking dish.

Cook and bake

  1. If using, cook the gudgeons in milk with a little coarse sea salt.

  2. Pour the milk over the sole.

  3. Bake in a moderate oven at 350°F (175°C) until cooked through.

Serve

  1. Serve hot, garnished with the cooked gudgeons if desired.

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

What each ingredient does

Sole
The main protein; baking cooks it gently until the flesh turns opaque and flakes.
Milk
Moistens the fish as it bakes and forms a light, savoury sauce around it.

The step that matters

Bake until cooked through. Fish overcooks quickly and turns dry and tough once the flesh is past opaque, so check it at the end of baking rather than relying on time alone.

“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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