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Baking

Truites K LA McuniSre

A trout cooked in butter, finished with lemon juice, parsley, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Clean and gut the trout.

Cook

  1. Melt butter in a pan over medium heat.

  2. Add the trout and cook until golden brown on both sides.

Finish and serve

  1. Drizzle with lemon juice and sprinkle with parsley and coarse sea salt before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

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

  2. Butter + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together28,543 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Trout
Provides the main protein, which firms and turns opaque and flaky as it cooks.
Butter
Conducts heat evenly and browns with the milk solids, adding nutty flavour and richness.
Lemon juice
Adds acidity that brightens the rich butter and balances the fish.

The step that matters

Cook the trout until golden brown on both sides. Fish is delicate and sticks or tears if moved too early. Let the skin form a crust before turning, and keep the heat at medium so the butter browns without burning.

“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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