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Broiled Lake Trout, Marble Potatoes

Broiled lake trout served with marble potatoes tossed in butter and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Lake Trout, Marble Potatoes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Clean and season the lake trout with olive oil, salt, and pepper.

Cook the trout and potatoes

  1. Broil the trout for about 5-7 minutes on each side until cooked through.

  2. Boil the marble potatoes until tender, then drain.

  3. Toss the potatoes with butter and chopped parsley before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  3. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Olive + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Lake trout
Forms the main protein, cooking through to a flaky texture under the broiler.
Olive oil
Carries the seasoning and helps the trout surface brown and stay moist under heat.
Marble potatoes
Provide a tender, starchy base that absorbs butter and parsley flavour.
Butter
Adds fat and richness, coating the potatoes for a silky mouthfeel.

The step that matters

Broil the trout for about 5-7 minutes on each side until cooked through. Fish is lean and cooks quickly, so overcooking dries the flesh and makes it tough. Checking for doneness, where the flesh turns opaque and flakes easily, prevents this.

Swap the potato

How well each one fits the dish's main ingredients (lake trout, olive, pepper, butter, parsley):

  1. Chivefits about as well
  2. Capsicumfits about as well
  3. Carrotfits about as well
  4. Potatothe original

Fit is the average pairing score against lake trout, olive, pepper, butter, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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