Name: Brook Trout--fried
Ingredients: slices of salt pork; brook trout, cleaned and dried; meal (for coating); lemon slices (for garnish); parsley (for garnish)

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Brook Trout--fried

Ingredients

Directions

Fry slices of salt pork until browned and crispy.
Coat the cleaned brook trout in meal.
Fry the trout quickly until golden brown, then remove from the oil.
Place the trout on a clean towel to absorb excess grease.
Transfer the trout to a hot dish and garnish with lemon slices and parsley.

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.

Lemon + parsleytop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Pork + parsleytop 19% of all pairs

Smell alikemoderate

Cooked together7,804 recipes

Shared aroma: 2,4-decadienal (seaweed).
Pork + lemontop 26% of all pairs

Smell alikemoderate

Cooked together4,786 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).