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Fish with Chopped Dressing

A fish served with a dressing of eggs, mustard, catsup, salad dressing, pickles, and herbs.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Fish with Chopped Dressing

Ingredients

Directions

Poach the fish

  1. Boil the fish in a pot of water with 1 cup vinegar, 1 clove garlic, 1 onion, and salt until cooked.

Make the dressing

  1. Combine 2 hard-boiled eggs, 1 onion, 2 raw eggs, 1 bunch parsley, a lump of butter, and a few capers in a bowl.

  2. Add 4 teaspoons mustard and 1 cup catsup to the bowl.

  3. Add salt, pepper, and 1 cup salad dressing to the bowl.

  4. Rub together the yolks of the raw and boiled eggs with the butter (size of a walnut) and mustard, seasoning to taste.

  5. Chop finely 4 good-sized pickles, the onion, parsley, and the whites of the boiled eggs.

  6. Add the chopped pickles, onion, parsley, and egg whites to the bowl, along with a few capers, 1 cup catsup, and 1 cup salad dressing.

  7. Mix the entire mixture until well combined.

Serve

  1. Serve the dressing over the boiled fish.

Nutrition, whole recipe (rough)

268Calories
9 gProtein
20 gFat
14 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Walnut1 walnut half (4g)26
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Parsley1 tbsp chopped fresh (3.8g)1
Salad Dressingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. 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 their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  3. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  4. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Eggs
Yolks bind and enrich the dressing, while whites add body when chopped in.
Salad dressing
Adds creamy moisture and tangy flavour to the chopped dressing.
Catsup
Adds sweetness, acidity and colour to the dressing.
Mustard
Adds sharp flavour and helps emulsify the yolks and butter.
Pickles
Add crunch and acidity that cut through the rich eggs and dressing.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, garlic, parsley, mustard, onion, egg, butter):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against vinegar, garlic, parsley, mustard, onion, egg, butter. 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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