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Fish Pie

Fish pie is in right now, and rightly so - it is a great British dish. Gordon's version is topped with a flaky puff pastry lid

By bbcgoodfood · From Open Recipes · 15 ingredients
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Why it works: Salmon and fish are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 1,058 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The recipe

Serves 6

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Salmon + fishtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,058 recipes

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

  2. Basil + tarragontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together292 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Salmon + peastop 4% of all pairs
    Aroma overlapstrong
    Mentioned together375 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Fish + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,432 recipes

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

  5. Tarragon + peastop 5% of all pairs
    Aroma overlaplow
    Mentioned together153 recipes

    Shared aroma: linalool (floral, citrus).

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

Flavor stand-ins for the basil

How well each one fits the dish's main ingredients (salmon, fish, scallop, tarragon, peas, egg, butter):

  1. Parsleybetter flavor fit
  2. Capersbetter flavor fit
  3. Thymebetter flavor fit
  4. Basilthe original

Fit is the average pairing score against salmon, fish, scallop, tarragon, peas, egg, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).