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Baked Salmon Trout

A baked salmon trout served with a cream sauce made from butter, water, flour, cream, eggs, parsley, thyme, onion, salt, and pepper.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Baked Salmon Trout

Ingredients

Directions

Prepare the fish

  1. Clean the fish thoroughly.

  2. Lay the fish lengthwise in a baking pan, adding just enough water to prevent scorching.

  3. If the fish is large, score the backbone with a sharp knife.

  4. Bake slowly, basting often with butter and water.

Make the sauce

  1. While the fish is baking, prepare the sauce: in a saucepan, combine a cup of cream with two tablespoonfuls of hot water, stir in two tablespoonfuls of melted butter and a little chopped parsley.

  2. Heat the mixture in a vessel set within another pot of boiling water, add the gravy from the pan, boil once to thicken.

  3. Pour the sauce over the trout and serve, garnishing with parsley.

Layer and bake

  1. Take a fine white fish and steam until done, then bone it and sprinkle with pepper and salt.

  2. Put over the fire and stir until it comes to a thick cream.

  3. Remove it and add two eggs.

  4. Put in a baking dish.

  5. Layer one fish and one sauce, and so on, placing the last layer of sauce.

  6. Sprinkle with rolled crackers or bread crumbs and cheese.

  7. Bake about half an hour in a moderate oven.

Nutrition, whole recipe (rough)

949Calories
41 gProtein
37 gFat
109 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salmon100g cooked208
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. 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. See the original page.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

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

What each ingredient does

Eggs
Bind the thickened sauce and help it set firm when baked.
Flour
Thickens the sauce so it holds together as a creamy layer.
Cream
Adds richness and a smooth, velvety texture to the sauce.
Butter
Adds fat and flavor, and keeps the fish moist while it bakes.

The step that matters

Heat the sauce gently in a water bath. Eggs and thickened cream can curdle or turn grainy if overheated. Setting the vessel in boiling water keeps the heat gentle, so the sauce thickens smoothly.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, parsley, thyme, cream, egg, fish):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, parsley, thyme, cream, egg, fish. 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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