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Creamed Fish

A dish of cooked fish folded into a cream sauce and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Fish

Ingredients

Directions

Prepare

  1. Remove skin and bones from the fish and separate it into medium-sized flakes using a silver fork or knife.

  2. Prepare the cream sauce and add the fish.

Heat and serve

  1. Stir over heat until steaming hot.

  2. Serve on buttered dry toast or garnish with toast points.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,487 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Fish + creamtop 24% of all pairs
    Smell alikelow
    Cooked together937 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cooked fish
Forms the main body of the dish, providing protein and the flaky texture.
Cream sauce
Carries the fish and adds moisture and a smooth, rich coating.

The step that matters

Stirring over heat until steaming hot. Gentle heating warms the fish through without toughening its flakes or breaking them apart. Stirring keeps the sauce smooth and prevents it from scorching on the bottom of the pan.

“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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