Why it works: Leek and carrot match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,310 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Waterzooi
Ingredients
Directions
Prepare the base
Melt butter in large pot over medium heat.
Add vegetables, bay leaf, and peppercorns, then sauté for a few minutes.
Stir in the butter, then cook for 5 minutes without allowing the vegetables to brown.
Poach the fish
Add stock and bring to boil.
Add fish, reduce heat, and let simmer for 10 minutes.
Remove fish and cut into pieces.
Finish and serve
Temper 200 ml of the stock into the egg yolk, stirring to prevent curdling.
Stir the mixture back into the pot with the cream, and bring to just below boiling.
Add fish and taste everything for flavour, adding salt as required.
Serve in shallow bowls.
Nutrition, whole recipe (rough)
What these numbers assume: 11 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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.
-
Leek + carrottop 3% of all pairsSmell alikestrongCooked together1,310 recipes
Shared aroma: coumarin (sweet, hay).
-
Carrot + potatotop 4% of all pairsSmell alikestrongCooked together3,107 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Leek + potatotop 6% of all pairsSmell alikemoderateCooked together30 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
-
Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Fish + buttertop 12% of all pairsSmell alikemoderateCooked together4,488 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Enriches the broth with fat and rich flavour, and helps soften the vegetables without browning.
- Leek
- Adds mild sweetness and aromatic depth to the stock as it softens.
- Potatoes
- Release starch as they cook, giving the broth body and a slightly thickened texture.
- Egg yolk
- Thickens the cream into a smooth, velvety sauce when tempered and gently heated.
- Double cream
- Provides richness, body and a silky mouthfeel to the finished broth.
The step that matters
Tempering the egg yolk. Adding hot stock to the yolk too quickly scrambles the egg. Stirring while adding a little hot liquid gradually raises its temperature so it blends in smoothly, and the mixture must then stay below boiling to avoid curdling.
Swap the carrot
How well each one fits the dish's main ingredients (fish, butter, leek, potato, egg, cream):
- Chivefits better
- Asparagusfits better
- Spinachfits better
- Carrotthe original
Fit is the average pairing score against fish, butter, leek, potato, egg, cream. 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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