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Carp, Sauce Matelote

Carp simmered with wine, vegetables, and spices, served with matelote sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: White wine and clove are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,715 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Carp, Sauce Matelote

Ingredients

Directions

Poach the carp

  1. Place the carp in a small oval fish kettle.

  2. Add the white wine, vegetables, water, coarse sea salt, cloves, and peppercorns.

  3. Cover the kettle and simmer over moderate heat for about 1 hour, depending on the size of the carp.

Serve

  1. Once cooked, drain the carp and serve on a dish without a napkin.

  2. Top with matelote sauce or caper sauce, as desired.

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. White wine + clovetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,715 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Carp
Forms the main body of the dish and becomes flaky and tender as it poaches.
White wine
Adds acidity and aroma to the poaching liquid, flavouring the fish.

The step that matters

Simmer gently rather than boil. Fish proteins toughen and break apart when the liquid boils hard. A gentle simmer over moderate heat cooks the carp evenly and keeps its flesh tender and intact.

“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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