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Flounder Souchet

A stew of flounder simmered in a reduced plaice stock with carrot and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Flounder Souchet

Ingredients

Directions

Prepare

  1. Wash and trim the flounders, then lay them in the bottom of a stewpan.

  2. In a separate pot, stew the plaice trimmings with water, carrot, salt, and parsley for 1 hour until reduced by half.

Poach and serve

  1. Strain the stock into the stewpan with the flounders and boil for 5 minutes.

  2. Serve in a deep entree dish with the stock.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Flounders
Provide the delicate white flesh that is gently poached and served whole in the stock.
Plaice trimmings
Release flavor and body into the stock as they stew and reduce by half.

The step that matters

Keep the flounders from overcooking in the boiling stock. Fish proteins toughen and begin to flake apart when boiled hard or too long. Boiling the flounders for only 5 minutes in the strained stock keeps the flesh 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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