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Fish Roes, Baked

Baked fish roes with bacon, vinegar, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Roes, Baked

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Parboil the fish roes in slightly salted water with vinegar for 10 minutes.

  2. Drain them on a cloth.

Bake and serve

  1. Lay the roes on thin slices of breakfast bacon in a baking dish.

  2. Place thin slices of bacon over the roes.

  3. Bake in a hot oven at 400°F (200°C) until the bacon is crisp and brown.

  4. Serve with your preferred fish sauce.

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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  2. Roe + buttertop 14% of all pairs
    Smell alikelow
    Cooked together442 recipes

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

  3. Fish + roetop 16% of all pairs
    Smell alikelow
    Cooked together118 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Roe + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together136 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Fish roes
Form the main body of the dish and set to a delicate, firm texture when parboiled.
Breakfast bacon
Adds fat and salty flavour, and crisps and browns over the roes in the oven.
Vinegar
Added to the parboiling water, it helps the roes keep their shape while cooking.

The step that matters

Parboil the roes for the full 10 minutes. Heat sets the egg proteins in the roe, so the roes firm up while cooking. Cooking them too long makes them tough and rubbery, while cutting the time short leaves them soft and fragile.

“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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