Skip to main content
Main

Sturgeon, Fresh, to Broil

Sturgeon cutlets coated with egg yolk and parsley breadcrumb mixture, broiled and served with oyster sauce, melted butter, and anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Sturgeon, Fresh, to Broil

Ingredients

Directions

Prepare

  1. Cut the sturgeon into cutlets.

  2. Rub the cutlets with the beaten egg yolk.

  3. Mix parsley, bread crumbs, pepper, and salt; strew this mixture over the cutlets.

  4. Place the cutlets in buttered white paper.

Cook and serve

  1. Broil the cutlets gently.

  2. Serve with oyster sauce, melted butter, and anchovy 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sturgeon + oystertop 10% of all pairs
    Smell alikemoderate
    Cooked together27 recipes

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

  4. Sturgeon + saucetop 12% of all pairs
    Smell alikemoderate
    Cooked together93 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 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

Sturgeon
Forms the main body of the dish as the cutlets that are cooked and served.
Egg yolk
Binds the crumb coating to the fish so it adheres during broiling.
Bread crumbs
Form a crisp coating that browns under the broiler and helps keep the fish moist.
Parsley
Adds fresh herbal aroma and flavour to the crumb coating.

The step that matters

Broil the cutlets gently. High, fast heat can dry out and toughen delicate fish before the crumb coating browns. Gentle heat cooks the flesh through evenly while the coating turns golden.

Swap the parsley

How well each one fits the dish's main ingredients (sturgeon, egg, bread, pepper, butter, oyster, sauce):

  1. Parsleythe original
  2. Capersfits about as well
  3. Nutmegfits about as well
  4. Thymefits less well

Fit is the average pairing score against sturgeon, egg, bread, pepper, butter, oyster, sauce. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes