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Fillets of Flounder and Green Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillets of Flounder and Green Peas

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Dress and cut the flounders into a dozen fillets.

  2. Dip the fillets in melted butter and sprinkle with salt, pepper, and lemon juice, or marinate for an hour.

  3. Fold each fillet around a piece of raw potato to maintain shape and arrange in a baking dish.

  4. Half cover the fillets with hot fish stock and cook in the oven at 350°F (175°C) for about 10 minutes.

  5. Dress the fillets in a circle with green peas seasoned with salt, pepper, and butter in the center.

  6. Sift a cooked egg yolk between the fillets and thicken the stock with roux for sauce.

  7. Remove the potato 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 their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Potato + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lemon + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

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

Swap the peas

How well each one fits the dish's main ingredients (butter, pepper, lemon, potato, fish, egg):

  1. Peasthe original
  2. Walnutfits about as well
  3. Beansfits about as well
  4. Chickpeafits about as well

Fit is the average pairing score against butter, pepper, lemon, potato, fish, egg. Candidates are from the same food group and used in at least 100 recipes.

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