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Other Fish

A fish dish served with butter, parsley, lemon, and optional wine and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Other Fish

Ingredients

Directions

  1. Boil the fish and serve with melted butter and hashed parsley, or with oil and lemon juice.

  2. Stew the fish in its own court-bouillon and strain the liquid, leaving whole peppers and laurel leaves.

  3. Garnish the dish with slices of lemon.

  4. For a richer sauce, add a little thickening and white wine to the court-bouillon.

  5. Grill the fish to enhance its flavor and serve with maitre d'hotel butter if it is dry.

  6. Rub boiled white fish with lemon before cooking to improve its color.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

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

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

  4. Parsley + laureltop 5% of all pairs
    Smell alikestrong
    Cooked together4,652 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + laureltop 7% of all pairs
    Smell alikemoderate
    Cooked together6,666 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

What each ingredient does

Fish
Forms the main body of the dish; its flesh is cooked by boiling, stewing or grilling.
Plain melted butter
Adds richness and a smooth, fatty mouthfeel when served with the fish.
Thickening agent
Thickens the court-bouillon liquid, giving the sauce body and a richer texture.
White wine
Adds acidity and aroma to the court-bouillon, enriching the sauce's flavor.
Lemon juice
Adds acidity that brightens the flavor of the fish.

“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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