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Fish Omelette

A quick omelette made with fish, egg, milk, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Omelette

Ingredients

Directions

Prepare the egg mixture

  1. Beat the egg in a bowl.

  2. Add milk, pepper, salt, and fish to the egg and mix well.

Cook and serve

  1. Heat the butter in an omelette pan.

  2. Pour the mixture into the pan and stir for one minute over medium heat.

  3. Let it cook for about one and a half minutes without stirring.

  4. Roll up the omelette and serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Milk + fishtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Egg
Sets when heated, giving the omelette its structure.
Milk
Adds moisture, keeping the omelette soft and tender.
Butter
Coats the pan and adds richness and flavour to the omelette.
Cooked fish
Provides the main filling and flavour of the omelette.

The step that matters

Stirring, then leaving the mixture to cook. Stirring briefly over medium heat keeps the egg tender, then leaving it still lets a set base form. Stirring too long or too hot can make the omelette dry and tough.

“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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