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To Dress Salt Cod

Salt cod served with a warm parsnip cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsnip and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Dress Salt Cod

Ingredients

Directions

Prepare the cod

  1. Soak the salt cod.

  2. Clean the salt cod.

  3. Lay the cod in water with vinegar overnight.

  4. Boil the cod until cooked.

  5. Break the cooked cod into flakes on a dish.

Make the parsnip cream

  1. Boil the parsnips.

  2. Beat the parsnips in a mortar.

  3. Combine the beaten parsnips with cream and butter mixed with flour.

  4. Heat the mixture until warm.

Serve

  1. Pour the parsnip mixture over the cod.

  2. Serve.

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. Parsnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salt cod
Provides the main protein and flaky texture of the dish.
Parsnips
Form the smooth, sweet base of the cream when boiled and beaten.
Cream
Adds richness and moisture, giving the sauce a silky texture.
Butter
Adds fat and flavour, enriching the sauce and helping it feel smooth.
Flour
Thickens the cream mixture so it coats the cod rather than running off.

The step that matters

Heating the parsnip mixture. Heating the cream, butter and flour mixture gently until warm lets the flour thicken it smoothly. Overheating can cause the cream to split or the sauce to turn grainy.

Swap the parsnip

How well each one fits the dish's main ingredients (vinegar, cream, butter, flour):

  1. Shallotfits better
  2. Chivefits better
  3. Mustardfits better
  4. Parsnipthe original

Fit is the average pairing score against vinegar, cream, butter, flour. 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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