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Salmon Cutlets a Dindienne

Salmon cutlets served with Indian sauce, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Cutlets a Dindienne

Ingredients

Directions

Prepare and fry

  1. Coat the cutlets in egg and breadcrumbs.

  2. Place them in a wire frying basket.

  3. Fry until they are a nice light brown.

Serve

  1. Serve with Indian Sauce or sauté in butter.

  2. Arrange in an entrée dish and pour over the Indian Sauce.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Binds the breadcrumb coating so it adheres to the cutlets while frying.
Breadcrumbs
Form a crisp coating that browns and adds texture to the cutlets.
Butter
Adds fat and flavour when the cutlets are sautéed.

The step that matters

Fry until a nice light brown. Frying in a wire basket at the right heat browns the breadcrumb coating while the fish cooks through. Overcooking dries the salmon, and too little browning leaves the coating pale and soft.

“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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