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Broiled Yarmouth Bloaters

Broiled Yarmouth bloaters served with melted butter and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Broiled Yarmouth Bloaters

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Split the bloaters down the back and remove the backbone and head.

Cook and serve

  1. Broil the bloaters for about three minutes.

  2. Pour melted butter mixed with lemon juice over the bloaters.

  3. Serve immediately.

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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Yarmouth bloaters
The main fish; its oily, smoky flesh forms the base of the dish.
Butter
Adds fat and richness, carrying flavour and keeping the fish moist.
Lemon juice
Adds acidity that brightens the rich, smoky flavour of the fish and butter.

The step that matters

Broil the bloaters for about three minutes. Short, high heat cooks the fish through and lightly browns the surface while keeping the oily flesh moist. Leaving it under the grill longer dries the flesh and makes it tough, so watch it closely.

“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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