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Broiled Trout

A simple dish of whole trout seasoned, coated in egg and flour, and grilled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broiled Trout

Ingredients

Directions

Prepare

  1. Clean and split the trout open.

  2. Season the trout with coarse sea salt and cayenne pepper.

Coat and cook

  1. Dip the seasoned trout in the whipped egg.

  2. Dredge the trout with flour.

  3. Grill the trout over a clear fire until cooked through.

Serve

  1. Serve with your choice of sauce.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Trout
Forms the main body of the dish and is cooked through over the fire.
Egg
Binds the flour to the fish so the coating adheres during cooking.
Flour
Forms a dry coating that helps the surface brown and hold together on the grill.

The step that matters

Grill the trout over a clear fire until cooked through. A clear fire with glowing coals gives even, steady heat. Flames or heavy smoke can scorch the flour coating before the thick parts of the fish cook through.

“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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