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To Bake Smelt S

Smelts baked with butter, salt, pepper, breadcrumbs, parsley, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

To Bake Smelt S

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and dry the smelts thoroughly with a cloth.

  2. Butter a flat baking dish and the smelts.

  3. Season the smelts with coarse sea salt and black pepper.

  4. Cover the smelts with bread crumbs and place a piece of butter on each.

Bake and serve

  1. Bake at 400°F (200°C) for 15 to 20 minutes.

  2. Garnish with fried parsley and cut lemon.

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).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Smelts
Provide the main protein, which cooks quickly and stays moist under the crumb coating.
Butter
Adds fat and richness, helping the crumbs brown and keeping the fish moist in the oven.
Bread crumbs
Form a crisp, golden crust over the fish while shielding it from direct heat.

The step that matters

Drying the smelts before seasoning. Surface moisture creates steam that keeps the crumbs from crisping and makes the coating soggy. Patting the fish fully dry lets the crumbs brown in the oven.

“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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