Why it works: Fish and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,487 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fillet of Brill and Dutch Sauce
Ingredients
Directions
Trim the meat from the fins with a sharp knife.
Split the fish down the center of the backbone.
Cut into neat fillets from the backbone to the fin on each side.
Boil the fillets for about 10 minutes.
Drain the fillets and serve in an entree dish.
Pour half a pint of Dutch Sauce over each dish.
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.
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Fish + saucetop 20% of all pairsSmell alikelowCooked together1,487 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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