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Fish in White Sauce

A halibut served with a white sauce made from stock, butter, flour, almond extract, and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Fish in White Sauce

Ingredients

Directions

Prepare

  1. Place the cold boiled halibut on a plate and steam it to heat without drying.

Make the sauce

  1. Boil the bones and skin of the fish with the onion and red pepper until the stock reduces to ½ cup.

  2. Mix the butter and flour together to thicken the stock.

  3. Add the almond extract to the sauce.

Serve

  1. Pour the sauce over the halibut and garnish with bits of parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Flour
Thickens the stock into a smooth white sauce when mixed with butter.
Butter
Combines with flour to form a roux that enriches and thickens the sauce.
Halibut
Forms the main body of the dish, served in the sauce.

The step that matters

Thickening the stock with butter and flour. If the butter and flour are not cooked together briefly, the sauce can taste raw and floury and may not thicken evenly. Mixing them into a smooth paste before adding the stock helps prevent lumps.

Swap the onion

How well each one fits the dish's main ingredients (pepper, coffee, butter, flour, almond, parsley):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against pepper, coffee, butter, flour, almond, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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