Name: Brook Trout with Salt Pork
Ingredients: trout; sweet milk; cornmeal; salt pork; parsley; lemon

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 ↓

Brook Trout with Salt Pork

Ingredients

Directions

Clean and wash the trout without removing the head or tail; wipe dry.
Dip the trout in sweet milk, then coat with cornmeal.
Fry thin slices of salt pork until golden brown, then remove from skillet and keep warm in the oven.
Fry the trout in the drippings from the pork for about 15 minutes.
Place the trout on a hot serving dish with the pork in the center, and garnish with parsley and lemon.

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.

Parsley + lemontop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Milk + porktop 12% of all pairs

Smell alikemoderate

Cooked together4,386 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Milk + lemontop 15% of all pairs

Smell alikemoderate

Cooked together19,053 recipes

Shared aroma: 2-nonenal (fatty, green).
Pork + parsleytop 19% of all pairs

Smell alikemoderate

Cooked together7,804 recipes

Shared aroma: 2,4-decadienal (seaweed).
Milk + parsleytop 26% of all pairs

Smell alikemoderate

Cooked together7,011 recipes

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