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Chartreuse of Salmon

A greenish salmon and rice dish steamed in a mold and served with egg sauce and hard boiled egg garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chartreuse of Salmon

Ingredients

Directions

Prepare the rice

  1. Parboil the rice for 5 minutes, then drain.

  2. Boil the rice in 3 cups of stock or milk until tender.

  3. Season the rice with coarse sea salt and curry powder, if desired.

Assemble the mold

  1. Grease a mold with butter and line it with the rice.

  2. Fill the center with the flaked salmon, seasoned with salt, pepper, and lemon juice.

  3. Cover the salmon with the remaining rice.

Steam and serve

  1. Steam for 30 minutes.

  2. Turn out onto a serving plate and serve with egg sauce, garnished with rings of hard boiled eggs.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Rice
Forms the molded shell and sets firm as it cooks, holding the salmon in place.
Salmon
Provides the main filling, with moisture and flavor that the steaming keeps in the mold.
Stock or milk
Cooks the rice and adds savory or creamy flavor and moisture as it is absorbed.
Eggs
Garnish and sauce base that add richness and a mild, creamy contrast to the salmon.

The step that matters

Steam the molded rice and salmon. Steaming gently sets the rice and cooks the salmon through while keeping it moist. Too much heat or uneven packing can dry the fish or leave the rice loose, so the mold should be firmly filled and covered.

Swap the lemon

How well each one fits the dish's main ingredients (rice, milk, salmon, pepper, butter, egg, sauce):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Avocadofits about as well
  4. Mangofits less well

Fit is the average pairing score against rice, milk, salmon, pepper, butter, egg, 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.

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