Skip to main content
Main

Fish Omelet

A fish omelet made with cold fish, cream, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fish Omelet

Ingredients

Directions

Make the omelet

  1. Make a plain omelet.

Fill and fold

  1. When ready to fold, spread the prepared fish over the omelet.

  2. In a bowl, combine the cold fish, cream, butter, salt, and pepper.

  3. Warm the fish mixture together before adding it to the omelet.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fish
Provides the main filling and flavor of the omelet.
Cream
Adds moisture and softness to the filling.
Butter
Adds fat for richness and a smoother, rounded taste.

The step that matters

Warm the fish mixture before adding it. A cold filling lowers the temperature of the eggs when it goes in, so the omelet can cool and cook unevenly. Warming the mixture first helps it heat through and keeps the omelet hot while it folds.

“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

Fried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipesBroiled FishBroiled Fish68 recipes