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Strong Fish Gravy

A thickened fish broth made with eels or flounders, herbs, anchovies, horseradish, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Strong Fish Gravy

Ingredients

Directions

Prepare the fish

  1. Skin the eels or flounders, gut, and wash them clean.

  2. Cut the fish into small pieces and place them in a saucepan.

Simmer

  1. Cover the fish with water and add the toasted bread, mace, whole pepper, sweet herbs, lemon peel, anchovies, and horseradish.

  2. Cover the saucepan and simmer the mixture.

  3. Add the butter and flour, then boil with the other ingredients.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lemon + horseradishtop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Horseradish + flourtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Eels or flounders
Provide the fish body that breaks down into the savoury base of the gravy.
Butter
Adds richness and body to the gravy.
Flour
Thickens the liquid into a gravy as it boils with the butter.
Anchovies
Add salty, savoury depth to the fish stock.

The step that matters

Add the butter and flour, then boil with the other ingredients. Flour needs to be cooked in fat and liquid long enough to lose its raw taste and to thicken evenly. Boiling after adding it keeps the gravy from staying lumpy or floury.

Swap the mace

How well each one fits the dish's main ingredients (bread, pepper, lemon, horseradish, butter, flour):

  1. Parsleyfits better
  2. Capersfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against bread, pepper, lemon, horseradish, butter, flour. 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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