Skip to main content
Main

Cod a LA Proven9ALE

A cod fillet poached in white wine, topped with mayonnaise, aspic jelly, and green vegetables, served with Provençal sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: White wine and sauce work together. They rank in the top 11% of all ingredient pairs, and 814 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Ingredients

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

Directions

Poach the cod

  1. Clean the cod carefully and place it in a fish kettle.

  2. Pour court bouillon of white wine around the cod and boil gently until cooked.

  3. Let the cod cool in the cooking liquid.

  4. Drain the cod and transfer it to a dish.

Dress and serve

  1. Completely cover the cod with mayonnaise sauce.

  2. Top with aspic jelly whipped over ice until frothy.

  3. Garnish with small heaps of Russian salad or green vegetables.

  4. Serve with Provençal sauce.

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 aroma chemistry they share, and how many recipes mention both.

  1. White wine + saucetop 11% of all pairs
    Aroma overlaplow
    Mentioned together814 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

Cod
Forms the main body of the dish, cooked gently until flaky and moist.
Mayonnaise sauce
Adds richness and a creamy coating that covers the cooked fish.
Aspic jelly
Sets into a light, glossy layer that holds its shape over the fish.

The step that matters

Boil gently until cooked. Boiling the cod hard can toughen and break its flesh. A gentle simmer cooks the fish evenly and keeps it moist and tender.

“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.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes