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Sauce

Parsley Sauce for Fish

A light sauce made with butter, flour, fish stock, parsley, salt, and pepper for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Parsley Sauce for Fish

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook for 2 to 3 minutes.

  3. Add the stock and stir until it boils.

  4. Simmer for a few minutes, then season with salt and pepper.

Finish and serve

  1. Add the parsley and serve immediately.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the sauce and carries flavour while forming the roux base.
Flour
Thickens the stock into a smooth sauce when cooked briefly with the butter.
Fish stock or water
Forms the liquid that the thickened roux turns into a pourable sauce.
Parsley
Adds fresh, green herbal aroma to the finished sauce.

The step that matters

Stirring the stock into the roux. Adding liquid gradually while stirring keeps the flour smooth; if the liquid is added too fast or unevenly, lumps form, and the starch needs to boil to fully thicken the sauce.

Swap the parsley

How well each one fits the dish's main ingredients (fish, butter, flour, pepper):

  1. Parsleythe original
  2. Capersfits about as well
  3. Turmericfits less well
  4. Tarragonfits less well

Fit is the average pairing score against fish, butter, flour, pepper. 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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