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Crimp Cod

Cod fillets rolled in oyster and breadcrumb forcemeat, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Crimp Cod

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the cod sounds in warm water for 30 minutes.

  2. Scrape and clean the cod sounds.

  3. Boil the sounds in a mixture of milk and water until tender.

  4. Let the boiled sounds cool.

Fill and roll

  1. Prepare the forcemeat by mixing chopped oysters, bread crumbs, butter, nutmeg, pepper, salt, and egg yolks.

  2. Spread the forcemeat thinly over the sounds.

  3. Roll the coated sounds up, securing with skewers.

  4. Dust the rolled cod with flour.

Roast and serve

  1. Roast in a 300°F (150°C) oven until cooked through.

  2. Serve with oyster sauce.

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Egg yolks
Bind the forcemeat so it holds together around the sounds.
Bread crumbs
Absorb moisture and give the forcemeat body and a soft texture.
Butter
Adds fat and richness to the forcemeat, keeping it moist as it cooks.
Flour
Dusted on the outside to help the surface dry and brown in the oven.
Chopped oysters
Provide the main savoury, briny flavour of the forcemeat.

The step that matters

Let the boiled sounds cool before filling. Spreading forcemeat onto hot, tender sounds can melt the butter and make the filling slide off or turn loose. Cooling firms the surface so the forcemeat stays in place and holds its shape while roasting.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Cinnamonfits less well
  4. Capersfits less well

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

“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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