Fish Souffle

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. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

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

3. Whiting + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together135 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Flour + milktop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

Whiting

Provides the main body of the soufflé as the fish base.

Butter

Enriches the panada and adds richness and flavour to the mixture.

Flour

Forms the panada with butter and milk, giving the mixture body and structure.

Egg

Binds the pounded fish and panada together and helps the mixture set.

Cream

Folded in whipped, it lightens the mixture and keeps it moist and tender.

The step that matters

Swap the mace

How well each one fits the dish's main ingredients (whiting, butter, flour, milk, egg, cream, pepper):

1. Nutmegfits better
2. Parsleyfits better
3. Capersfits better
4. Macethe original

Fit is the average pairing score against whiting, butter, flour, milk, egg, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.