Skip to main content
Dessert

Fish Fnddiug

A dish of cooked white fish mixed with bread crumbs, milk, fish stock, egg, salt, and pepper, then steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fish Fnddiug

Ingredients

Directions

Prepare the fish and crumbs

  1. Remove skin and bones from warm cooked white fish and cut it up or sieve it.

  2. Soak 2 tablespoons of bread crumbs in enough warm fish stock or milk to cover.

  3. Beat the soaked bread crumbs after pouring off any excess moisture.

Mix and steam

  1. Add the fish, 1 beaten egg, and a dusting of salt and pepper to the mixture.

  2. Pour into a small buttered basin and steam until just set.

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

    Shared aroma: 2-undecenal (sweet).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Fish + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

White fish
Provides the main body and flavour of the fondue.
Egg
Binds the mixture and sets it into a firm, sliceable texture when steamed.
Bread crumbs
Soak up liquid and add softness, helping the mixture hold together.
Milk
Adds moisture and richness to the soaked crumbs.

The step that matters

Steam until just set. Egg proteins firm as they heat, so overcooking makes the fondue rubbery and dry. Stop once the centre is no longer liquid.

“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

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes