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Fish and Eice, or Kedgeree

A dish of rice, fish, butter, salt, cayenne pepper, and optional hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fish and Eice, or Kedgeree

Ingredients

Directions

Prepare

  1. Boil the rice in water until soft.

  2. Chop the boiled fish into pieces and remove all bones.

Cook and serve

  1. In a pan, combine the fish, rice, and butter.

  2. Stir gently over low heat, adding salt and cayenne pepper.

  3. Serve hot and dry, adding chopped hard-boiled eggs if desired.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked 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

Whole rice
Provides the starchy base and bulk that the fish and butter are mixed into.
Haddock or other white fish
Supplies the flaky protein that gives the dish its main texture.
Butter
Adds fat and richness, coating the rice and fish so they stay moist.

The step that matters

Stir gently over low heat. Gentle heat keeps the flaked fish in tender pieces instead of breaking it down into mush. It also stops the butter from separating or scorching, so the dish stays moist rather than greasy.

“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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