Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
To Boil Perch
Ingredients
Directions
Prepare
Wash the perch to remove slime and scrape off the scales.
Empty and clean the insides, remove the gills, and cut off the fins.
Boil and serve
Place the perch in equal parts of cold and boiling water, salted as for mackerel.
Boil for 8 to 10 minutes, or 12 to 15 minutes for larger fish.
Serve on a napkin, garnished with curled parsley, with melted butter or sauce maigre.
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.
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Parsley + buttertop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Perch
- Is the main ingredient, cooked whole in gently boiling water until its flesh turns opaque and flakes.
The step that matters
Boiling time for the fish. Timing depends on fish size. Boiling too long toughens and dries the flesh, while too short leaves it undercooked near the bone. Larger fish need the longer time.
“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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