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Broiled Lake Trout

A simple broiled lake trout seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Lake Trout

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Clean and gut the lake trout.

  3. Season the trout with salt and pepper.

Broil and serve

  1. Place the trout on a broiler pan and dot with butter.

  2. Broil for about 5-7 minutes on each side until cooked through.

  3. Serve hot.

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.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lake trout + buttertop 61% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lake trout + peppertop 95% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lake trout
Is the main protein, cooking through to a flaky, moist texture under the broiler.
Butter
Adds fat and richness, helping keep the surface moist and encouraging gentle browning.

The step that matters

Broil until cooked through on each side. Fish cooks quickly under intense direct heat, so it can dry out or overcook within minutes. Checking that the flesh turns opaque and flakes easily helps keep it moist.

“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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