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Broiled Conger-eel

Broiled Conger-Eel is a dish of sliced conger eel coated in oil and bread crumbs, broiled and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Conger-eel

Ingredients

Directions

Prepare

  1. Remove the fillets from the conger eel and cleanse them.

  2. Cut the fillets into thin slices.

  3. Macerate the slices in salt and vinegar for 1 hour.

  4. Drain and pat dry with a cloth.

Cook and serve

  1. Season the slices and coat them in oil, then in bread crumbs.

  2. Place the slices on a grill and broil over moderate heat, basting and turning them until cooked.

  3. Serve with either a piquant sauce or tartar sauce.

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 + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Vinegar + breadtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,672 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Conger eel
Provides the main protein, which becomes firm and flaky when broiled.
Bread crumbs
Form a crisp, golden coating that browns during broiling.
Oil
Carries heat to the surface and helps the crumbs brown evenly.
Vinegar
Acidity in the marinade that lightly firms and seasons the slices.

The step that matters

Broil over moderate heat, basting and turning. Thin slices cook quickly and can dry out or burn on the outside before the centre is done. Regular basting with oil keeps the surface moist and helps the crumb coating brown evenly while the flesh cooks through.

“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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