Skip to main content
Main

Sheepshead with Drawn Butter

Sheepshead fish steamed and served with a lemon‑parsley butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Sheepshead with Drawn Butter

Ingredients

Directions

Prepare the fish

  1. Clean the fish thoroughly.

  2. Rub a little coarse sea salt over the fish.

  3. Wrap the fish in a cloth.

Steam and serve the fish

  1. Place the wrapped fish in a steamer over fast boiling water.

  2. Steam the fish for one hour.

  3. Transfer the fish to a hot serving dish.

  4. Garnish the fish with parsley and lemon slices.

Make the drawn butter

  1. Roll the butter into small balls.

  2. Dredge the butter balls with flour.

  3. In a saucepan, melt one-fourth of the butter balls while whisking.

  4. Add the remaining butter balls one at a time until smooth.

  5. Stir in the lemon juice and chopped parsley.

  6. Pour the sauce into a hot sauce bowl.

  7. 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Sheepshead
The main fish, cooked gently by steaming to stay moist and tender.
Butter
Forms a rich, smooth sauce that carries the flavor of the fish.
Flour
Coats the butter balls so they melt into a smooth, thickened sauce.
Lemon juice
Adds acidity that brightens the richness of the butter sauce.

The step that matters

Adding the remaining butter balls one at a time. Adding butter too quickly can cause it to separate or stay lumpy. Adding it gradually while whisking lets the flour-coated butter melt evenly into a smooth emulsion.

“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 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipes