Why it works: Olive and dill match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,223 recipes. Both carry methyl 2-methylbutyrate, which smells apple, fatty. The science ↓
Selyodka Pod Ukropnym Sousom
Ingredients
Directions
Mix everything except the fish together.
Place fish in a deep dish and pour the mixture over it.
Refrigerate for 4-6 hours.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Herring | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Olive + dilltop 9% of all pairsSmell alikestrongCooked together1,223 recipes
Shared aroma: methyl 2-methylbutyrate (apple, fatty).
-
Red wine + vinegartop 10% of all pairsSmell alikemoderateCooked together575 recipes
Shared aroma: sotolon (curry, maple).
-
Vinegar + olivetop 10% of all pairsSmell alikemoderateCooked together12,297 recipes
Shared aroma: isoamyl acetate (banana, fruity).
-
Vinegar + dilltop 11% of all pairsSmell alikemoderateCooked together659 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Red wine + olivetop 12% of all pairsSmell alikemoderateCooked together1,318 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Herring
- Is the main protein, marinated so the sauce flavours the flesh as it chills.
- Red wine vinegar
- Provides acidity that brightens the sauce and firms the surface of the fish.
- Olive oil
- Adds fat and carries the dill and sugar flavours through the sauce.
- Fresh dill
- Contributes bright, herbal aroma that defines the dish.
The step that matters
Refrigerate for 4-6 hours. Acid and salt slowly penetrate the fish, so the marinade needs time to flavour it. Stopping early leaves the flavour on the surface only, while leaving it too long can make the flesh soft and mushy.
Swap the dill
How well each one fits the dish's main ingredients (red wine, vinegar, olive, sugar):
- Rosemaryfits better
- Garlicfits better
- Thymefits better
- Dillthe original
Fit is the average pairing score against red wine, vinegar, olive, sugar. Candidates are from the same food group and used in at least 100 recipes.
“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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