Name: Croquettes De Poisson
Ingredients: leftover fish; salt; pepper; butter; breadcrumbs; egg

Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Croquettes De Poisson

Ingredients

Directions

Remove all bones from the leftover fish and cut it into very small dice.
Season the fish with salt and pepper.
Melt butter in a pan and mix in the fish.
Form the mixture into small croquettes.
Dip each croquette in beaten egg and coat with breadcrumbs.
Fry the croquettes in hot oil until golden brown.
Serve hot.

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.

Fish + buttertop 12% of all pairs

Smell alikemoderate

Cooked together4,488 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Fish + peppertop 21% of all pairs

Smell alikemoderate

Cooked together3,948 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Fish + eggtop 22% of all pairs

Smell alikemoderate

Cooked together2,782 recipes

Shared aroma: 2-nonenal (fatty, green).