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Steamed Fish Mould

A steamed fish dish made with flaked fish, pepper, salt, breadcrumbs, butter, and egg, baked in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Steamed Fish Mould

Ingredients

Directions

Prepare

  1. Flake the cold fish using two forks.

  2. Add black pepper, coarse sea salt, grated breadcrumbs, butter, and the beaten egg.

  3. Mix well and place the mixture into a mold.

Steam and serve

  1. Steam for 30 minutes.

  2. Turn out the mold and pour over parsley and butter or a good white 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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Fish + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

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

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

What each ingredient does

Remains of cold fish
Forms the main body of the mould and provides the flavour base.
Grated breadcrumbs
Absorb moisture and help the mixture hold together as it sets.
Beaten egg
Binds the flaked fish and breadcrumbs so the mould sets firm when steamed.
Butter
Adds richness and moisture, keeping the mould from drying out during steaming.

The step that matters

Mix well and place the mixture into a mold. Even mixing spreads the egg and breadcrumbs through the fish, so the mould sets evenly rather than in loose, crumbly or wet patches.

“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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