Why it works: Lake trout and sauce share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Baked Trout Steaks
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.
Scale and trim the trout.
Cut the trout into steaks.
Arrange the steaks in a buttered pan.
Cover with Allemande sauce.
Bake gently at 350°F (175°C) until done.
Serve garnished with Villa-geoise potatoes.
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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Lake trout + saucetop 11% of all pairsSmell alikestrongCooked together0 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Lake trout + buttertop 61% of all pairsSmell alikelowCooked together0 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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