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Cabillaud Roti, Sauce Venitienne--roast Cod, Venetian Sauce

Roast cod coated with beaten eggs, bread crumbs, and melted butter, served with Venetian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cabillaud Roti, Sauce Venitienne--roast Cod, Venetian Sauce

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

  1. Preheat the oven to 350°F (175°C).

  2. Cut a piece of cod from the middle, remove the skin, and place it in a buttered pan.

  3. Season the fish with salt and pepper.

Coat and roast

  1. Baste the fish with beaten eggs and sprinkle with bread crumbs. Pour melted butter over the fish.

  2. Roast in the oven for 45 minutes, basting occasionally.

Serve

  1. Serve with Venetian sauce on the side.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cod
Forms the main body of the dish, cooking into flaky, tender portions.
Beaten eggs
Bind the crumb coating to the fish and help it set and brown in the oven.
Bread crumbs
Form a crisp, golden crust that helps hold moisture in the fish.
Melted butter
Adds richness and promotes browning of the crumb coating in the oven.

The step that matters

Roast in the oven for 45 minutes, basting occasionally. Basting with butter and egg keeps the surface moist and helps the crumbs brown evenly, while the fish cooks gently through. Fish is easily overcooked and turns dry and firm, so watch that it flakes but does not fall apart.

“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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