Name: Dressed Fish in General
Ingredients: whiting; chopped and blanched parsley; small fillets of soles; truffles; fresh butter

Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Dressed Fish in General

Ingredients

Directions

Prepare quenelles of whiting and color them with chopped and blanched parsley.
Garnish the fish with a border of the quenelles and small fillets of soles alternately overlapping each other.
Turn the fillets of soles with truffles and place them in a sauté pan with fresh butter.
Simmer the fillets until cooked through.

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.

Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Parsley + buttertop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Whiting + parsleytop 16% of all pairs

Smell alikelow

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Whiting + buttertop 21% of all pairs

Smell alikelow

Cooked together510 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsley + truffletop 22% of all pairs

Smell alikelow

Cooked together1,119 recipes

Shared aroma: beta-pinene (pine, resin).