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Creamed Fish

A baked fish dish with a creamy sauce of milk, butter, flour, and spices, topped with breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread 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 ↓

Creamed Fish

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the sauce

  1. In a saucepan, cream the flour and butter, then add to the hot milk.

  2. Place the mixture in a double boiler and add the salt, pepper, onion juice, and bay leaf.

  3. Stir until the sauce thickens to the consistency of cream.

Assemble and bake

  1. In a baking dish, layer half of the flaked fish and pour half of the sauce over it.

  2. Add another layer of fish and pour the remaining sauce on top.

  3. Sprinkle the dish with bread crumbs and dot the surface with butter.

  4. Bake in a moderate oven at 350°F (175°C) until browned.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Flour
Thickens the milk and butter into a smooth sauce that holds the fish together.
Butter
Enriches the sauce with fat and adds richness to the top crust as it browns.
Hot milk
Forms the liquid base of the sauce, which thickens as the flour cooks in it.
Fish
Provides the main body and flavor of the dish, held in a creamy sauce.
Bread crumbs
Forms a crisp, browned topping over the creamed layers.

The step that matters

Stir until the sauce thickens. Flour must be fully cooked in hot liquid to thicken smoothly and lose its raw taste. Stirring keeps heat even and prevents lumps or scorching in the double boiler.

Swap the white pepper

How well each one fits the dish's main ingredients (fish, milk, onion, butter, flour, bread):

  1. Capersfits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against fish, milk, onion, butter, flour, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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