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Salmon Cutlets

Salmon cutlets are fried minced fish patties coated in crumbs and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Cutlets

Ingredients

Directions

Make the mixture

  1. In a bowl, combine minced fish, salt, pepper, parsley, lemon juice, and thick white sauce.

  2. Chill the mixture, then shape it into cutlet forms.

Coat and fry

  1. Coat each cutlet in crumbs, then dip in beaten egg, and coat again in crumbs.

  2. Fry the cutlets in deep hot fat until golden brown.

Serve

  1. Serve with paper ruffles at the small end and pour Hollandaise or white sauce around them.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold fish
Forms the main body of the cutlet and gives its flavor.
Thick white sauce
Binds the minced fish so the cutlets hold their shape and stay moist.
Egg
Binds the crumb coating so it adheres and forms a crisp, browned shell.
Crumbs
Creates a crisp, golden exterior when fried.
Lemon juice
Adds acidity that brightens the flavor of the fish.

The step that matters

Chill the mixture before shaping. A cold, firm mixture holds its shape when formed and coated. Skipping the chill lets the soft fish and sauce slump, so the cutlets can break apart in the hot fat.

“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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