Why it works: Fish and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 479 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Quenelle Meat
Ingredients
Directions
Prepare panada by combining the essence of the meat with butter and flour.
Mix the pounded raw fish or meat with the panada until well combined.
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.
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Fish + meattop 12% of all pairsSmell alikemoderateCooked together479 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Fish + buttertop 12% of all pairsSmell alikemoderateCooked together4,488 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Meat + buttertop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
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Fish + flourtop 27% of all pairsSmell alikelowCooked together2,532 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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