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Fish and Sea Food

A baked fish dish seasoned with salt and pepper, topped with pork slice, bread crumbs, parsley, and milk.

From an old cookbook · modernised transcription
By Chapel, Inie Gage, Mrs. [from old catalog] · From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fish and Sea Food

4 persons

Ingredients

Directions

Bake the fish

  1. Put the fish in a baking pan after seasoning with salt and pepper.

  2. Pour one pint of hot water over it.

  3. Lay a slice of pork on top to baste.

  4. Bake for 15 minutes.

Finish and serve

  1. Make a dressing of bread crumbs, parsley, and seasoning, wet with part of the milk.

  2. Cook 20 minutes longer, add the remainder of milk, boil up and serve.

By Chapel, Inie Gage, Mrs. [from old catalog]. 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. See the original page.

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. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mustard + vinegartop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + clovetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Pepper + mustardtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together15,430 recipes

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

  5. Pepper + vinegartop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together27,814 recipes

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

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 through gently in the hot water.
Pork slice (in the method)
Melts its fat over the fish while baking, adding moisture and flavour.

The step that matters

Cooking the fish after the dressing. Fish is delicate and turns dry and tough if overcooked. Cooking it only until the flesh turns opaque and flakes keeps it moist.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (fish, pepper, mustard, vinegar):

  1. Tarragonbetter flavor fit
  2. Capersbetter flavor fit
  3. Dillbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against fish, pepper, mustard, vinegar. 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).

“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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