Skip to main content
Main

Trout Pie

A pastry-wrapped trout stuffed with anchovies, truffles, herbs, and optional artichokes and mushrooms, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Trout Pie

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.

Prepare the trout

  1. Wash and clean the trout, removing the fins and head.

  2. Lard the meat with anchovies and truffles, then season with fine spices and coarse sea salt.

  3. Stuff the trout with good butter or chopped lard mixed with chopped truffles and fine herbs.

Assemble and bake

  1. Arrange the trout on the pastry with optional artichokes and mushrooms.

  2. Cover with hash and slices of fat meat or butter.

  3. Finish the pie and bake for 2 hours at 350°F (175°C).

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Artichoke + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Truffle + artichoketop 13% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Trout
Forms the main filling and provides the flesh that cooks through during the long bake.
Anchovies
Adds savory depth and salty umami flavor to the fish.
Truffles
Contributes a strong earthy aroma that perfumes the filling.
Good butter or chopped lard
Adds fat for moisture and a rich texture in the stuffing and over the pie.

“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.

You might also like

Mushroom SoupMushroom Soup60 recipesArtichoke SoupArtichoke Soup55 recipesMeat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipes