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Fish Pudding

A steamed fish pudding made with cooked white fish, bread crumbs, fish stock, egg, salt, pepper, and optional anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Pudding

Ingredients

Directions

Prepare

  1. Remove skin and bones from the warm cooked fish and pound it into small pieces or cut it up and sieve it.

  2. Soak the bread crumbs in fish stock or warm milk until just covered, then beat the soaked bread crumbs and pour off any excess moisture.

Make and steam the pudding

  1. Add the fish, beaten egg, salt, and pepper.

  2. Pour the mixture into a buttered basin and steam for just over an hour until set.

Serve

  1. Serve with sauce poured around, adding a few drops of anchovy sauce and food coloring for flavor and appearance.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Cooked white fish
Forms the main body and flavor of the pudding.
Bread crumbs
Soaked in liquid, they absorb moisture and help give the pudding a soft, tender set.
Beaten egg
Binds the mixture and helps it set firm when steamed.

The step that matters

Steaming until just set. Egg proteins set as the pudding heats, so steaming too long or at too high a heat can make it rubbery and dry. Stop once the centre is firm but still moist.

“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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