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Cod-fish a LA Naoarino

A cod fish served with crayfish, boiled smelts, silver skewers, truffles, carp roes, Dutch sauce, mushroom ragout, shrimps, tails, mussels, parsley, fish glaze, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Smelt and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 103 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cod-fish a LA Naoarino

Ingredients

Directions

Prepare the fish

  1. Boil the cod fish and place it on a serving platter belly side up.

  2. Garnish the fish with crayfish arranged on parsley.

  3. Add a row of boiled smelts around the fish.

  4. Insert 8-10 ornamented silver skewers into the fish, garnished with truffles and soft roes of carp.

Make the sauce and serve

  1. Mix a spoonful of chopped and blanched parsley into the sauce.

  2. Add a little fish glaze and 8 ounces of butter to the sauce before serving.

  3. Serve the fish with Dutch sauce in small boats, garnished with a ragout of mushrooms, shrimps, tails, and mussels.

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. Smelt + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Smelt + roetop 9% of all pairs
    Smell alikemoderate
    Cooked together16 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Crayfish + roetop 10% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 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

Butter
Enriches the sauce with fat, adding richness and a smooth, silky texture.
Fish glaze
Adds concentrated fish flavour and body to the sauce.
Soft roes of carp
Adds a soft, creamy texture and delicate richness as a garnish on the fish.

Swap the parsley

How well each one fits the dish's main ingredients (fish, crayfish, smelt, truffle, roe, sauce, mushroom):

  1. Capersfits better
  2. Parsleythe original
  3. Garlicfits about as well
  4. Thymefits about as well

Fit is the average pairing score against fish, crayfish, smelt, truffle, roe, sauce, mushroom. 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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