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Boiled Fish with Holland Aise Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Fish and parsley are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,341 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Boiled Fish with Holland Aise Sauce

Ingredients

Directions

  1. Draw the fish at the gills without splitting it open.

  2. For a large fish, place it in cold water; for a small fish, place it in boiling water.

  3. If using a fish kettle, wrap the fish in a cloth and sew it securely in the shape of an 'S' with cord.

  4. Boil until cooked through, then loosen the strings to retain its shape.

  5. Serve on a platter with sauce poured around it and garnish with a sprig of parsley.

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. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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