Name: Bar, Sauce Tartare
Ingredients: fish; Au Court Bouillon; Tartare Sauce; dressed cucumbers

Why it works: Fish and cucumber work together. They rank in the top 18% of all ingredient pairs, and 81 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bar, Sauce Tartare

Ingredients

fish
Au Court Bouillon
Tartare Sauce
dressed cucumbers

Directions

Boil the fish in Au Court Bouillon until cooked.
Serve the fish very cold with Tartare Sauce and dressed cucumbers.
Enjoy this dish in warm weather.

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 aroma chemistry they share, and how many recipes mention both.

Fish + cucumbertop 18% of all pairs

Aroma overlapmoderate

Mentioned together81 recipes

Shared aroma: 2-nonenal (fatty, green).
Fish + saucetop 20% of all pairs

Aroma overlaplow

Mentioned together1,487 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + cucumbertop 21% of all pairs

Aroma overlapmoderate

Mentioned together1,174 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the cucumber

How well each one fits the dish's main ingredients (fish, sauce):

Horseradishbetter flavor fit
Tomatobetter flavor fit
Shallotbetter flavor fit
Cucumberthe original

Fit is the average pairing score against fish, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).