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Salmon Trout, with Lobster Cream

A fish fillet served with lobster cream filling, finished with a wine‑lemon sauce and watercress garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and watercress match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 579 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Salmon Trout, with Lobster Cream

Ingredients

Directions

Poach the fish

  1. Skin and bone the fish pieces.

  2. Place them in a buttered sauté pan with the light wine and lemon juice.

  3. Cover with buttered paper and cook for 10 to 15 minutes.

  4. Remove from heat and place the fish on a hot dish.

  5. Boil the liquid in the pan quickly to reduce it, then pour it over the fish.

Fill and garnish

  1. Fill the cavity of each fish slice with lobster cream.

  2. Garnish with watercress dressed with oil, vinegar, salt, and pepper.

  3. Place a small sprig of cress on top of each piece of fish.

Serve

  1. Serve as dressed fish or an entrée. This dish is also delicious when served cold.

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. Lemon + watercresstop 3% of all pairs
    Smell alikestrong
    Cooked together579 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Watercress + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together983 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  5. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Salmon or trout
Provides the main body of the dish, cooking to a moist, flaky texture.
Light wine
Adds acidity and aroma to the cooking liquid that flavours the fish.
Lemon juice
Adds acidity that brightens the fish and the reduced cooking liquid.
Lobster cream
Fills the fish with a rich, creamy flavour and moisture.

The step that matters

Cover with buttered paper and cook gently. Cooking covered at a gentle heat keeps the fish moist and tender. Overcooking squeezes out moisture and makes the flesh dry and firm.

“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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