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To Bake Sturgeon

Baked sturgeon stuffed with bread crumbs, chopped meat, onion, herbs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Bake Sturgeon

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Place the washed sturgeon in a baking pan and bake for one hour.

Stuff and finish

  1. Make several incisions in the fish with a sharp knife.

  2. In a bowl, mix together the bread crumbs, meat, onion, salt, pepper, parsley, and thyme.

  3. Stuff the incisions in the fish with the stuffing mixture and place any remaining stuffing around the fish.

  4. Return the fish to the oven and bake until heated through.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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
Is the main protein, cooked through by baking until it is heated through.
Bread crumbs
Absorb moisture and bind the stuffing so it holds together in the incisions.
Cooked meat
Adds savoury body and richness to the stuffing.
Onion
Adds aromatic sweetness and moisture to the stuffing as it cooks.

The step that matters

Return the fish to the oven and bake until heated through. Stuffing and fish must reach a safe internal temperature throughout. Thick fish cooked in a pan may stay cold at the center, so check the stuffing and flesh, especially near the incisions, before serving.

Swap the onion

How well each one fits the dish's main ingredients (sturgeon, bread, meat, pepper, parsley, thyme):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against sturgeon, bread, meat, pepper, parsley, thyme. 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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