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Gurnets, a LA Dauphine

Baked gurnets coated in Allemande sauce, egg, and breadcrumbs, served with clamgotte sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Gurnets, a LA Dauphine

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove the heads and fins from the gurnets.

  2. Boil the gurnets in water with salt and vinegar until cooked.

  3. Drain and skin the gurnets.

Coat and bake

  1. Cover the gurnets with the Allemande sauce and let it cool.

  2. Beat the egg and coat the gurnets.

  3. Cover the gurnets with bread crumbs.

  4. Place the gurnets on a baking sheet and bake in a 350°F (175°C) oven for half an hour until golden.

Serve

  1. Serve garnished with clamgotte sauce containing crayfish tails.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Vinegar + breadtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Vinegar and egg barely smell alike, yet cooks put them together in 12,922 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

Gurnets
The main fish, poached until cooked and then coated and baked.
Stiffly-reduced allemande sauce
A thick sauce that clings to the fish and adds richness and body.
Egg
Binds the bread crumbs to the fish so the coating holds during baking.
Bread crumbs
Form a crisp outer layer that browns in the oven.

The step that matters

Cover the gurnets with the Allemande sauce and let it cool. The sauce must be stiff and cool so it stays on the fish. A warm or loose sauce slides off, so the egg and bread crumbs have nothing firm to adhere to.

“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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