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To Make a Strong Fish Gravy

A thickened fish broth made with eels or other fish, toasted bread, mace, peppercorns, herbs, lemon peel, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

To Make a Strong Fish Gravy

Ingredients

Directions

Prepare the fish

  1. Skin, scale, gut, and wash the fish, then cut into small pieces.

  2. Place the fish in a saucepan and cover with water.

Make the gravy

  1. Add the toasted bread, mace, peppercorns, sweet herbs, and lemon peel.

  2. Boil until the mixture is rich and flavorful.

  3. In another saucepan, melt the butter.

  4. Stir in the flour until browned.

  5. Strain the fish gravy into the butter-flour mixture.

  6. Boil for a few minutes until well combined.

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

    Shared aroma: 2-undecenal (sweet).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

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

Eels or fish
Provide the main body and savoury flavour of the gravy as they simmer.
Butter
Carries flavour and enriches the gravy as the base for the roux.
Flour
Thickens the gravy when cooked with butter, giving it body.
Toasted bread
Adds toasted, roasted flavour and some body to the broth.

The step that matters

Stir in the flour until browned. Cooking flour in butter forms a roux; cooking it long enough removes raw starch taste and builds colour and nutty flavour, while stirring prevents scorching. Stirring in the fish liquid too quickly can cause lumps.

Swap the mace

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

  1. Capersfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against fish, bread, lemon, butter, 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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