Skip to main content
Main

Fricassee of Fish

A creamy fish dish with butter, flour, water, milk, spices, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Fricassee of Fish

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Remove the fish from the bones.

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook for 1 minute.

  3. Gradually add the water and milk, stirring constantly until thickened.

Finish and serve

  1. Add the fish, mace, nutmeg, sweet herbs, and lemon juice.

  2. Cook gently for 5 minutes, then serve.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Butter
Enriches the sauce and carries flavour as the base of the roux.
Flour
Thickens the sauce with the butter as a roux.
Milk
Makes the sauce creamy and adds body as it thickens.
Cooked fish
Forms the main protein, gently warmed in the sauce.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Gradually add the water and milk, stirring constantly until thickened. Adding liquid slowly while stirring keeps the flour evenly dispersed, preventing lumps. Continuous stirring lets the starch swell smoothly as the sauce heats and thickens.

Swap the mace

How well each one fits the dish's main ingredients (fish, butter, flour, milk, nutmeg, lemon):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against fish, butter, flour, milk, nutmeg, lemon. 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

Lemon SauceLemon Sauce236 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipes