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Fish in White Sauce

Fish in white sauce is a halibut dish topped with a sauce made from fish stock, butter, flour, and almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Fish in White Sauce

Ingredients

Directions

Prepare

  1. Flake the cold boiled halibut and place it in a steamer to heat without drying.

  2. Boil the bones and skin of the fish with the onion and red pepper until reduced to ½ cup.

Make the sauce

  1. Thicken the stock with the butter and flour mixed together.

  2. Add a drop of extract of almond to the sauce.

Serve

  1. Pour the sauce over the halibut and garnish with bits of parsley.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Halibut
Provides the main protein and flaky texture of the dish.
Fish stock
Forms the liquid base of the sauce, carrying its savoury flavour.
Butter
Adds richness and fat, and helps smooth the sauce.
Flour
Thickens the stock into a white sauce when cooked with the butter.

The step that matters

Thicken the stock with the butter and flour. Flour must be cooked into the fat and stock so the sauce thickens smoothly without lumps or a raw starchy taste. Adding it straight to hot liquid without mixing it with butter first can produce lumps.

Swap the onion

How well each one fits the dish's main ingredients (pepper, fish, butter, flour, almond, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against pepper, fish, butter, flour, almond, 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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