Why it works: Shallot and horseradish match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 376 recipes. Both carry coumarin, which smells sweet, hay. The science ↓
Stewing, Hashing, and Mincing
Ingredients
Directions
In a pot, combine veal stock, shallots, anchovies, horseradish, lemon peel, and cayenne pepper.
Bring to a boil and simmer for 15 minutes, then strain the liquid.
Add fish to the strained liquid and stew until tender.
Stir in port wine towards the end of cooking.
Serve in a deep dish with the cooking liquid and fried bread around it.
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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Shallot + horseradishtop 1% of all pairsSmell alikestrongCooked together376 recipes
Shared aroma: coumarin (sweet, hay).
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Lemon + peppertop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Shallot + lemontop 6% of all pairsSmell alikestrongCooked together2,523 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Shallot + port winetop 9% of all pairsSmell alikemoderateCooked together380 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Horseradish + lemontop 9% of all pairsSmell alikestrongCooked together1,155 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the horseradish
How well each one fits the dish's main ingredients (veal, shallot, lemon, port wine, pepper):
- Leekfits better
- Capsicumfits better
- Chivefits better
- Horseradishthe original
Fit is the average pairing score against veal, shallot, lemon, port wine, pepper. Candidates are from the same food group and used in at least 100 recipes.
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