Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Poach the cod
Fill a fish kettle with water, vinegar, salt, and horse-radish, then bring the mixture to a boil.
Add the cod to the boiling water and cook until done, checking the fins and appearance.
Drain the fish.
Serve
Place it on a hot fish plate, then in a warm dish.
Cut the liver in half and place on each side of the fish.
Serve with shrimp or oyster sauce, garnished with horse-radish, parsley, and lemon.
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 aroma chemistry they share, and how many recipes mention both.
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Parsley + lemontop 1% of all pairsAroma overlapstrongMentioned together14,036 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Horse + radishtop 3% of all pairsAroma overlapmoderateMentioned together528 recipes
Shared aroma: 1-hexanol (resin, flower).
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Vinegar + radishtop 4% of all pairsAroma overlapmoderateMentioned together507 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Radish + parsleytop 6% of all pairsAroma overlapstrongMentioned together120 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Radish + lemontop 7% of all pairsAroma overlapmoderateMentioned together174 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod
- Forms the main body of the dish, cooked gently in simmering liquid until flaky.
- Vinegar
- Adds a sharp acidity to the poaching liquid, cutting the richness of the fish.
- Horse-radish
- Contributes a pungent, aromatic flavour to the poaching liquid and garnish.
The step that matters
Cooking the cod until done. Fish overcooks quickly in boiling liquid, and past the point of doneness it turns dry and tough. Checking the fins and flesh for doneness helps prevent this.
Flavor stand-ins for the lemon
How well each one fits the dish's main ingredients (vinegar, horse, radish, shrimp, parsley):
- Lemonthe original
- Limeabout as good a flavor fit
Fit is the average pairing score against vinegar, horse, radish, shrimp, parsley. 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).
“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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