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Fish Omelets

A fried omelet folded over sautéed fish and served with half-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Omelets

Ingredients

Directions

Make and fill the omelet

  1. Fry the omelet until nearly done.

  2. Place the fish on the side farthest from the handle.

  3. Fold the other half of the omelet over the fish.

Serve

  1. Turn it out onto an entree dish.

  2. Serve with ½ cup of half-glaze.

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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set to form the omelet's structure and body around the filling.
Butter
Adds richness and flavor to the omelet and helps it brown and release from the pan.
Fish
Provides the main filling, adding savory flavor and substance to the omelet.
Half-glaze
Adds concentrated savory depth and a glossy finish as the accompanying sauce.

The step that matters

Fry the omelet until nearly done. Eggs continue cooking from residual heat after leaving the pan. Removing them while still slightly moist keeps the omelet tender rather than dry and rubbery, and the fish must be warm enough without overcooking.

“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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