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Broiled Lake Trout, Maitre D'hotel

A broiled lake trout brushed with butter, lemon juice, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley 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 ↓

Broiled Lake Trout, Maitre D'hotel

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Clean and prepare the lake trout.

Make the butter sauce

  1. Melt butter and mix with lemon juice, chopped parsley, salt, and pepper.

  2. Brush the trout with the butter mixture.

Broil and serve

  1. Broil the trout for about 5-7 minutes on each side until cooked through.

  2. Serve hot, drizzled with remaining butter mixture.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  5. 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

Lake trout
Is the main protein that cooks through under the broiler, becoming flaky and opaque.
Butter
Carries heat and adds richness, helping the fish stay moist and brown lightly under the broiler.
Lemon juice
Adds acidity that brightens the buttery flavour and balances the richness of the fish.
Parsley
Adds fresh, herbal aroma and a bit of colour to the butter sauce.

The step that matters

Broil the trout until cooked through. Broiling is fast and intense, so fish can dry out or overcook quickly. Checking for opaque, flaky flesh at the thickest point helps keep it moist.

“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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