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Fish Omelet

A savory omelet made with finely minced cooked fish, eggs, butter, and salt.

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 Omelet

Ingredients

Directions

Prepare the fish

  1. Remove bones and skin from the fish, then mince it into tiny shreds.

Cook the omelette

  1. In a bowl, beat the eggs and mix in the minced fish and salt.

  2. Melt the butter in a skillet over medium heat.

  3. Pour the egg mixture into the skillet and cook until set.

Serve

  1. Serve hot on a platter.

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. Egg + fishtop 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 into a firm, tender structure that holds the fish together as the omelette cooks.
Cooked fish
Provides the main flavour and protein filling that is distributed through the egg.
Butter
Adds richness and helps keep the omelette from sticking to the skillet while it cooks.

The step that matters

Pour the egg mixture into the skillet and cook until set. Egg proteins set with heat, and cooking over medium heat until just set keeps the omelette tender. Too much heat makes eggs tough, rubbery and dry.

“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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