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Broiled Trout, Provence Fashion

Broiled trout seasoned with salt, parsley, and lemon, served with a hot oil sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Broiled Trout, Provence Fashion

Ingredients

Directions

Prepare the trout

  1. Draw, scale, wipe, and score the trout on both sides.

  2. Season the trout and baste with oil.

Broil and serve

  1. Twenty minutes before serving, broil the trout on both sides over moderate heat, turning and basting with oil.

  2. Place the trout on a hot dish.

  3. In a small saucepan, heat ½ cup of oil until frothy, then add salt, chopped parsley, and lemon juice.

  4. Pour the sauce over the trout and serve.

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).

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

What each ingredient does

Trout
Forms the main body of the dish, cooking through to flaky, moist flesh under the broiler.
Oil
Keeps the fish moist while broiling and carries the flavour of the finished sauce.
Lemon juice
Adds acidity that brightens the rich oil and balances the fish.

The step that matters

Broiling the trout on both sides. Turning and basting with oil keeps the thin fish from drying out and sticking, while moderate heat lets the thickest part cook through before the skin chars.

“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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