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To Boil Trout

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Boil Trout

Ingredients

Directions

  1. Boil the trout in a mixture of vinegar, water, and coarse sea salt with a piece of horse-radish.

  2. Serve with white sauce, anchovy sauce, or plain butter.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Horse + radishtop 4% of all pairs
    Smell alikemoderate
    Cooked together529 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Vinegar + radishtop 8% of all pairs
    Smell alikemoderate
    Cooked together508 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Horse + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

Swap the radish

How well each one fits the dish's main ingredients (vinegar, horse, sauce, anchovy, butter):

  1. Mustardfits about as well
  2. Radishthe original
  3. Shallotfits less well
  4. Capsicumfits less well

Fit is the average pairing score against vinegar, horse, sauce, anchovy, butter. Candidates are from the same food group and used in at least 100 recipes.

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