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Dorade a LA Sauce Blanche

A simple boiled sea bream seasoned with coarse sea salt, parsley, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Dorade a LA Sauce Blanche

Ingredients

Directions

Cook

  1. Bring a pot of water to a boil and add coarse sea salt.

  2. Add the dorade and boil for 2 minutes.

  3. Remove from heat and let it simmer gently for 30 to 45 minutes, depending on size.

Serve

  1. Serve on a fish strainer, garnished with parsley and lemon slices.

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).

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

What each ingredient does

Dorade (sea bream)
Provides the main body of the dish, and its flesh cooks gently into a moist, flaky texture.
Coarse sea salt
Seasons the cooking water so the fish is flavoured from the outside in.

The step that matters

Keeping the water below a boil after the initial 2 minutes. Once the fish is removed from heat, the water should only simmer gently. Vigorous boiling toughens the delicate protein and can break the fish apart, so the gentle simmer keeps the flesh tender and intact.

“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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