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Fillet of Sea Trout with Baby Leeks, Broad Beans and Asparagus

Sea trout fillets are fried, braised and served with seasonal veg, cauliflower pureé and a luxurious sauce made with cream and champagne.

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Why it works: Olive and sea trout work together. They rank in the top 13% of all ingredient pairs, and 21 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Serves 4
Prep30 min
Cook1 hr

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 bbcfood. 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. Olive + sea trouttop 13% of all pairs
    Aroma overlaplow
    Mentioned together21 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,171 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Celery + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together6,805 recipes

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

  4. Shallot + leektop 2% of all pairs
    Aroma overlapstrong
    Mentioned together64 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Asparagus + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flavor stand-ins for the celery

How well each one fits the dish's main ingredients (butter, shallot, mushroom, champagne, chicken, cream, parsley):

  1. Thymebetter flavor fit
  2. Tarragonbetter flavor fit
  3. Garlicbetter flavor fit
  4. Celerythe original

Fit is the average pairing score against butter, shallot, mushroom, champagne, chicken, cream, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).