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Trout Au Court-bouillon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,693 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Trout Au Court-bouillon

Ingredients

Directions

  1. Empty the trout without making a large opening in the belly.

  2. Wash the trout well.

  3. Wrap the trout in a cloth, fastening both ends with packthread and binding the middle loosely.

  4. Stew the wrapped trout in a court-bouillon.

  5. When done, drain the trout, unfold the cloth, and serve on a clean cloth with green parsley around it.

  6. Serve the Dutch sauce in a separate dish.

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 + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 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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