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Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves

Here, halibut fillets are cooked sous vide with milk, fresh rosemary and kaffir lime leaves, which are commonly used in Southeast Asian cooking.

By williamssonoma · From Open Recipes · 6 ingredients
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Why it works: Milk and rosemary match in chemistry and in kitchens. They rank in the top 14% of all ingredient pairs, and 305 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Serves 4.

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + rosemarytop 14% of all pairs
    Aroma overlapstrong
    Mentioned together305 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Rosemary + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,489 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Rosemary + limetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together80 recipes

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

  4. Lime + olivetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together3,205 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Milk + olivetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together4,924 recipes

    Shared aroma: 2-undecenal (sweet).

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