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Trout with Spanish Sauce

A trout seasoned with olive oil, herbs, pepper, and sea salt, then broiled and served with anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Trout with Spanish Sauce

Ingredients

Directions

Prepare

  1. Chop the herbs finely and mix them with the olive oil.

  2. Clean the trout.

  3. Scale the trout.

Marinate

  1. Soak the trout in the olive oil for 1 hour, turning occasionally.

  2. Remove the trout from the oil.

Wrap and cook

  1. Dip pieces of paper in the olive oil.

  2. Wrap the paper around the fish.

  3. Broil the wrapped fish until cooked through.

  4. Serve with anchovy sauce.

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. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

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

What each ingredient does

Trout
Forms the main body of the dish, cooking into flaky, opaque flesh.
Olive oil
Adds moisture and richness, and carries the herbs over the fish.
Herbs
Add aroma that the oil carries into the flesh during soaking.

The step that matters

Broil until cooked through. Fish is done when the flesh turns opaque and flakes easily. Overcooking squeezes out moisture and leaves it dry and tough, so check it early.

“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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