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Broiled Whitefish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Whitefish and sauce share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Whitefish

Ingredients

Directions

  1. Split the whitefish and remove the backbone.

  2. Broil the fish over a clear bed of coals, flesh side first.

  3. Serve with Maitre De Hotel sauce.

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. Whitefish + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together13 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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