Why it works: Whiting and parsley work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Whiting, Boiled
Ingredients
Directions
Prepare
Clean the fish without skinning them.
Prepare enough warm water to cover the fish and add a little salt.
Cook and serve
Add the fish to the water, bring it gently to a boil, and simmer for 7 to 8 minutes if small.
Drain the fish well, serve on a folded napkin, and garnish with parsley.
Serve with a suitable sauce.
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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Whiting + parsleytop 16% of all pairsSmell alikelowCooked together330 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whiting
- Forms the main body of the dish, cooked gently by poaching in water.
The step that matters
Bringing the water to a gentle boil and simmering. Rapid boiling agitates and can break the delicate flesh of the fish, while gentle simmering cooks it evenly and keeps it moist and intact.
“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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