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Fish Omelet

A savory omelet folded with a mixture of cold fish, cream, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fish Omelet

Ingredients

Directions

  1. Beat the eggs and cook a plain omelet.

  2. When the omelet is ready to fold, mix the cold fish with cream, butter, salt, and pepper.

  3. Warm the fish mixture together.

  4. Spread the warmed fish mixture over the omelet before folding.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Set to form the omelet's structure and body when cooked.
Cream
Adds moisture and richness, keeping the fish filling tender rather than dry.
Butter
Adds fat for richness and a smooth mouthfeel in the filling.
Cold fish
Provides the main flavour and filling for the omelet.

The step that matters

Spread the warmed fish mixture over the omelet before folding.. The fish mixture must be warm so it does not cool the eggs and cause the omelet to stiffen or break when folded. Cold fish added to a hot omelet can also leave the filling unevenly heated.

“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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