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Cider-cured Sea Trout with a Crab Sauce and Sea Vegetables

For this recipe, you will need a deep fat fryer.

By bbcfood · From Open Recipes · 29 ingredients
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Why it works: Cider and crab work together. They rank in the top 23% of all ingredient pairs, and 12 recipes mention both. Both carry 2-phenylethanol, which smells honey, floral. The science ↓

The recipe

Serves 4
Prep1 hr
Cook2 hr

Ingredients

Contains: egg, milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cider + crabtop 23% of all pairs
    Aroma overlaplow
    Mentioned together12 recipes

    Shared aroma: 2-phenylethanol (honey, floral).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Carrot + fenneltop 3% of all pairs
    Aroma overlapstrong
    Mentioned together330 recipes

    Shared aroma: myristicin (spice, warm).

  5. Carrot + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,597 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flavor stand-ins for the plum

How well each one fits the dish's main ingredients (butter, onion, carrot, garlic, tomato, fennel, cider):

  1. Applebetter flavor fit
  2. Grapebetter flavor fit
  3. Cherrybetter flavor fit
  4. Plumthe original

Fit is the average pairing score against butter, onion, carrot, garlic, tomato, fennel, cider. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).