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Salmon Trout, Boiled

A boiled salmon trout served with a cream and sherry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Salmon Trout, Boiled

Ingredients

Directions

Prepare the fish

  1. Salt the fish and let it stand for several hours.

Cook the fish

  1. Cook the vegetables in boiling water for about 1 hour, adding the peppercorns until the water is well flavored.

  2. Add the fish and boil until the flesh separates from the bones.

  3. Place the fish on a platter and strain the fish liquid.

Make the sauce and serve

  1. Beat the egg yolks well, then add the cream and flavor with sherry.

  2. Gradually pour the hot fish liquid over the egg mixture while stirring constantly.

  3. Pour the mixture over the fish and set in the oven with the door open to keep hot.

  4. Serve garnished with parsley.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  3. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,840 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 dish, becoming flaky and tender when gently boiled.
Egg yolks
Thicken the warm fish liquid into a smooth, rich sauce as they set gently with heat.
Cream
Adds richness and a silky texture to the egg sauce.
Onion
Contributes savory aroma and depth to the flavored cooking liquid.
Bay leaves
Add a subtle herbal aroma to the cooking liquid as it simmers.

The step that matters

Adding the hot fish liquid to the egg yolks. Pouring hot liquid in too quickly or without constant stirring can scramble the egg yolks instead of thickening them smoothly. Stirring while pouring gently warms the yolks so they thicken evenly.

Swap the cabbage

How well each one fits the dish's main ingredients (salmon, tomato, carrot, onion, egg, celery, cream):

  1. Potatofits better
  2. Leekfits better
  3. Chivefits better
  4. Cabbagethe original

Fit is the average pairing score against salmon, tomato, carrot, onion, egg, celery, cream. 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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