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Creamed Fish

A baked fish dish topped with a creamy sauce and 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 together.

  2. Gradually add the hot milk, stirring until smooth.

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

  4. Stir until the sauce thickens to a creamy consistency.

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 with bread crumbs, dot with butter, and 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

Cold fish
Provides the main body and flavour of the dish, layered through the sauce.
Flour
Thickens the milk into a smooth, creamy sauce when cooked with the butter and liquid.
Butter
Adds richness and fat, and helps the flour form a smooth base for the sauce.
Hot milk
Forms the liquid base that the flour thickens into a creamy sauce.
Bread crumbs
Forms a crisp, browned topping during baking.

The step that matters

Stir the sauce until it thickens. Flour must be cooked with the hot liquid long enough to swell and set, or the sauce stays thin and tastes raw. Stirring while it heats keeps it smooth and prevents lumps from forming.

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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