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To Boil Pike

A stuffed pike boiled with oysters, bread crumbs, lemon peel, butter, egg yolks, herbs, and spices, served with oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Boil Pike

Ingredients

Directions

Prepare the fish

  1. Remove the gills and guts from the Pike and wash it thoroughly.

  2. Make a forcemeat by mixing chopped oysters, bread crumbs, lemon peel, butter, egg yolks, and sweet herbs.

  3. Season the forcemeat with salt, pepper, and nutmeg.

  4. Stuff the forcemeat into the belly of the fish and sew it up.

  5. Skewer the fish to secure it.

Poach and serve

  1. In a pot, bring water to a boil with a little salt and vinegar.

  2. Once boiling, add the fish and cook for about 30 minutes.

  3. Serve with oyster sauce poured over the fish and garnish with pickled barberries.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 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

Pike
Forms the main body of the dish, carrying the stuffing and holding its shape during poaching.
Oysters
Supply a briny, savoury flavour to the forcemeat and to the accompanying sauce.
Bread crumbs
Absorb moisture and bind with the egg yolks and butter to give the stuffing a soft, cohesive texture.
Egg yolks
Bind the forcemeat and enrich it, helping it set into a tender, cohesive mass when cooked.
Butter
Adds fat and richness, keeping the forcemeat moist and tender.

The step that matters

Securing the stuffing before poaching. If the fish is not sewn and skewered closed firmly, the forcemeat can leak out or swell and burst during poaching. The egg yolks in the stuffing also set with heat, so it must stay enclosed to hold its texture.

Swap the nutmeg

How well each one fits the dish's main ingredients (oyster, lemon, butter, egg, pepper, vinegar):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Dillfits better
  4. Nutmegthe original

Fit is the average pairing score against oyster, lemon, butter, egg, pepper, vinegar. 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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