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Salad

Grondin En Mayonnaise, Entrée

A salad of red mullet served with mayonnaise, salad greens, hard‑boiled eggs, olives, and anchovy fillets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Grondin En Mayonnaise, Entrée

Ingredients

Directions

Prepare the fish

  1. Remove the head, fins, and entrails from the grondin, then scale and wash it thoroughly.

  2. Cook the fish in boiling water until done.

  3. Carefully remove the skin and bones, then cut the fish into equal pieces.

Assemble and serve

  1. Arrange the fish around a bed of salad greens.

  2. Garnish with hard-boiled eggs, olives, and anchovy fillets.

  3. Pour a generous amount of mayonnaise sauce over the top.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lettuce + olivetop 5% of all pairs
    Smell alikestrong
    Cooked together2,580 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Olive + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together880 recipes

    Shared aroma: hexanol (green, fruity).

  4. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lettuce + anchovytop 14% of all pairs
    Smell alikemoderate
    Cooked together185 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Mayonnaise sauce
Adds richness and a creamy, moist coating over the fish.
Hard-boiled eggs
Add a soft, mild, creamy texture to the garnish.
Anchovy fillets
Contribute a salty, savoury depth that complements the fish.

Swap the lettuce

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Spinachfits about as well
  4. Lettucethe original

Fit is the average pairing score against egg, olive, anchovy, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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