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Truite Saurnonee a LA Remoulade

A chilled tartare of salmon trout mixed with herbs, anchovy, mustard, egg yolks, and a mayonnaise‑like remoulade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Chervil and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Truite Saurnonee a LA Remoulade

Ingredients

Directions

Prepare the fish and herbs

  1. Scald and finely mince the salmon trout, parsley, chervil, onion, and tarragon leaves.

  2. Pound the minced ingredients in a mortar with the anchovy, mustard, and hard-boiled yolks.

  3. Pass the mixture through a fine sieve into a bowl set over ice.

Finish the sauce

  1. Beat in the raw yolks and slowly add the salad oil drop by drop, like making mayonnaise.

  2. Finish with the vinegar and minced gherkins, keeping the sauce as cold as possible.

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. Chervil + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  3. Tarragon + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together901 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  5. Chervil + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together207 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Salmon trout
Forms the main body of the tartare and gives it its flavour.
Hard-boiled egg yolks
Add richness and a smooth, creamy body to the sauce.
Raw egg yolks
Emulsify the oil into the sauce, giving it a thick, stable texture.
Salad oil
Provides fat that, emulsified with the yolks, gives the sauce its body.
French vinegar
Adds acidity that brightens the rich sauce and balances the fat.
Anchovy
Adds savoury depth and a salty background note to the sauce.

The step that matters

Adding the oil to the yolks. Oil must be added slowly, drop by drop, so the yolks can emulsify it. Added too fast, the sauce breaks into a greasy, separated mixture. Keeping everything cold helps the emulsion hold.

Swap the onion

How well each one fits the dish's main ingredients (salmon, parsley, chervil, tarragon, anchovy, mustard, egg):

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

Fit is the average pairing score against salmon, parsley, chervil, tarragon, anchovy, mustard, egg. 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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