Name: Fillet, Roasted
Ingredients: fillet; stuffing or force-meat; melted butter; lime slices

Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fillet, Roasted

Ingredients

fillet
stuffing or force-meat
melted butter
lime slices

Directions

Remove the bone from the fillet.
Fill the space with stuffing or force-meat.
Place some stuffing under the flap.
Roast the fillet until it is a nice brown.
Serve with melted butter and lime slices on top.

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.

Meat + buttertop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Meat + limetop 28% of all pairs

Smell alikelow

Cooked together245 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Butter + limetop 30% of all pairs

Smell alikemoderate

Cooked together1,339 recipes

Shared aroma: decanal (soap, orange peel).