Skip to main content
Main

Whiting Au Gratin

A baked dish of cleaned whiting topped with butter, flour, herbs, mushrooms, stock, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Whiting Au Gratin

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a dish, mix butter, flour, parsley, chives, mushrooms, pepper, and salt.

  3. Lay the cleaned whiting on top of the mixture.

Bake and serve

  1. Cover the fish with the same seasoning and add more butter and grated bread crumbs.

  2. Moisten with stock and let it stew slowly until it begins to stick to the dish.

  3. Serve in the dish it was baked in.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Flour + chivetop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chive + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together553 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Whiting fish
Forms the flaky main body of the dish, cooking gently in the surrounding juices.
Butter
Adds richness and helps the bread crumbs brown on top.
Flour
Thickens the cooking juices so they cling to the fish and seasoning.
Mushrooms
Release moisture and add savoury, earthy flavour to the mixture.
Grated bread crumbs
Form a crisp, golden topping through browning and drying in the oven.
Stock
Supplies liquid that gently stews the fish and carries flavour through the dish.

The step that matters

Moisten with stock and let it stew slowly until it begins to stick to the dish.. Gentle, slow cooking lets the stock and fish juices thicken with the flour without boiling hard. Vigorous boiling would toughen the delicate whiting and break it apart, while the sticking signals the juices are reducing.

Swap the chive

How well each one fits the dish's main ingredients (whiting, fish, butter, flour, parsley, mushroom, pepper):

  1. Shallotfits better
  2. Chivethe original
  3. Carrotfits about as well
  4. Spinachfits about as well

Fit is the average pairing score against whiting, fish, butter, flour, parsley, mushroom, pepper. 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.

You might also like

Brown BreadBrown Bread461 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesWhite BreadWhite Bread80 recipes