Why it works: Anchovy and vinegar are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,008 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Boil Gurnards
Ingredients
Directions
Cut off all the fins from the gurnards.
Remove the gills and clean the insides thoroughly.
Wash the gurnards well.
Bring hot salted water to a boil and skim it.
Gently boil the gurnards for 20 to 30 minutes.
Serve with anchovy sauce or parsley and butter mixed with chili vinegar, lemon juice, or caper pickle.
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.
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Anchovy + vinegartop 22% of all pairsSmell alikemoderateCooked together1,008 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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