Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Baked Shab
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Clean, score, and wash the shad.
Season the fish well with coarse sea salt and cayenne pepper.
Cut the butter into small pieces and place them inside and on top of the fish.
Bake and serve
Bake in a 400°F (200°C) oven until well done and nicely browned.
Serve hot on a dish.
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.
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked 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
- Shad
- Provides the main body of the dish, cooking through to a firm, flaky texture.
- Butter
- Adds moisture and fat that keeps the fish from drying out and helps it brown.
The step that matters
Baking until well done and nicely browned. Shad is a bony fish that dries out quickly in dry heat. Cooking it thoroughly sets the flesh, while the melted butter helps the surface brown evenly.
“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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