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Piece of Salmon with Montpellier Butter

A salmon fillet glazed with jelly and served with bits of Montpellier butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Piece of Salmon with Montpellier Butter

Ingredients

Directions

Poach the salmon

  1. Boil the salmon until cooked.

  2. Let the salmon cool in the cooking liquid.

  3. Drain the salmon.

  4. Remove the skin.

  5. Trim the salmon neatly.

Glaze and serve

  1. Glaze the salmon with jelly.

  2. Decorate the salmon with bits of Montpellier butter.

  3. Garnish the dish with pieces of jelly.

  4. Serve the dish as an entree.

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. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Salmon
Forms the main body of the dish, cooked gently to stay moist and tender.
Jelly
Sets into a glossy glaze that gives the salmon a smooth, shiny coating.
Montpellier butter
Adds a rich, herby fat that flavours the salmon and decorates the surface.

The step that matters

Let the salmon cool in the cooking liquid. Cooling slowly in the poaching liquid keeps the flesh moist and prevents it from drying out or tightening. Jelly needs a cool, firm surface to set smoothly, so the salmon must be fully chilled before glazing.

“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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