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Fish Omelet

A quick omelet made with eggs and shredded fish, seasoned with parsley, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper 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 Omelet

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl.

  2. Add the shredded fish, parsley, pepper, and salt; mix well.

Cook and serve

  1. Melt the butter in a skillet over medium heat.

  2. Pour the egg mixture into the skillet and cook until set.

  3. Fold the omelet and serve immediately.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

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

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

What each ingredient does

Eggs
Set into the structure of the omelet as they cook, holding the fish and filling together.
Cold fish
Provides the savory filling and protein that is folded into the eggs.
Butter
Adds richness and keeps the eggs from sticking to the skillet.

The step that matters

Cook until set. Eggs turn from liquid to a firm, tender set as proteins coagulate with heat. Cooking too hot or too long makes them tough, dry, and rubbery, so stop once the surface is just set.

“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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