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Fish Omelet

A savory omelet made with codfish, potatoes, flour, butter, milk, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Omelet

Ingredients

Directions

Make the sauce

  1. Cook flour and butter together in a saucepan.

  2. Gradually add hot milk.

  3. Season with pepper.

Prepare the fish and potatoes

  1. Pour boiling water over shredded codfish.

  2. Drain the codfish.

  3. Mix the codfish with the thickened milk.

  4. Add chopped cold boiled potatoes. Mix well.

Cook and serve

  1. Melt butter in a skillet.

  2. Add the fish mixture.

  3. Cook slowly until a thick crust forms.

  4. Fold the omelet.

  5. Serve on a hot platter.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Cooked with butter to form a roux that thickens the milk into a smooth sauce.
Butter
Enriches the sauce and gives the pan-fried omelet a rich, browned flavour.
Hot milk
Forms the liquid base that the roux thickens into a creamy binding sauce.
Shredded codfish
Provides the main flavour and the flaky body of the omelet filling.
Cold boiled potatoes
Add bulk and soft texture, helping bind the filling together.

The step that matters

Cook slowly until a thick crust forms. Low, gentle heat sets the bottom of the omelet into a firm crust before folding. High heat would scorch the outside while leaving the centre wet and loose.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Chivefits less well
  4. Shallotfits less well

Fit is the average pairing score against flour, butter, milk, pepper. 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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