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Scallops of Sturgeon Aux Fines Herbes

Sturgeon scallops marinated, sautéed, and garnished with crisp parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Scallops of Sturgeon Aux Fines Herbes

Ingredients

Directions

Prepare

  1. Make a marinade by following the instructions on page 118, adding another ½ cup of oil.

  2. Marinate the sturgeon for two days.

  3. Cut the sturgeon into small slices.

  4. Dry the slices on a clean towel.

Cook and serve

  1. Sauté the slices until brown with the hot mixture of chopped parsley, mushrooms, onion, and ⅓ cup of oil.

  2. Arrange the scallops on a dish.

  3. Garnish with washed, dried parsley that has been dipped in hot oil for one minute to crisp.

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

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

  2. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  3. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Sturgeon + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together49 recipes

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

  5. Sturgeon + parsleytop 22% of all pairs
    Smell alikemoderate
    Cooked together137 recipes

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

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

What each ingredient does

Sturgeon
Forms the main body of the dish, cooked to a browned, tender texture.
Oil
Carries flavour through the marinade and conducts heat for browning the slices.
Parsley
Adds fresh, aromatic herbal flavour to the sautéed mixture.
Mushrooms
Adds savoury, earthy flavour and moisture to the sautéed mixture.

The step that matters

Dry the slices on a clean towel. Surface moisture prevents browning and causes steaming in the pan, so the slices should be patted dry before they are sautéed.

Swap the parsley

How well each one fits the dish's main ingredients (sturgeon, mushroom, onion):

  1. Garlicfits better
  2. Thymefits better
  3. Parsleythe original
  4. Capersfits about as well

Fit is the average pairing score against sturgeon, mushroom, onion. 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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