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Broiled Whitings

Broiled whiting fish seasoned with oil, herbs, spices, and served with sauce blanche.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Whiting and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 236 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Whitings

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean and wash the whitings, making incisions on the sides.

  2. Soak the fish in a mixture of oil, fine herbs, and spices.

Cook and serve

  1. Broil the fish over a hot fire (400°F / 200°C), basting with the marinade.

  2. Serve with sauce blanche.

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. Whiting + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together236 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Whitings
The fish is the main dish, with delicate flesh that turns opaque and firm as it cooks.
Oil
Coats the fish to keep the surface moist and helps it brown under high heat.
Fine herbs
Add fresh aromatic flavour to the fish.
Spices
Add aromatic warmth and depth to the fish.

The step that matters

Broil over a hot fire while basting. Lean fish cooks quickly under high heat and can dry out or scorch. Basting with the oil and herb marinade keeps the surface moist and encourages even browning, so the fish should be checked often.

“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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