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Salmon Trout, with Truffles

A baked salmon trout stuffed with truffles, breadcrumbs, butter, and herbs, finished with a wine and butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley 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 ↓

Salmon Trout, with Truffles

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the trout

  1. Scale and gut the salmon trout, then wash and dry it inside.

  2. Chop the truffles.

  3. Pound them in a mortar with the softened bread crumbs and butter.

  4. Season the mixture with salt, pepper, and chopped parsley.

  5. Fill the trout with this preparation.

  6. Place the trout in a buttered baking dish.

  7. Season with salt.

  8. Baste with butter.

Bake

  1. Bake in a preheated oven at 350°F (175°C).

  2. Baste often for 12 minutes.

  3. Add white wine and melted glaze to the dish.

  4. Boil the liquid.

  5. Return the dish to the oven.

  6. After 15 minutes, check if the trout is done.

  7. Transfer it to another dish.

Make the sauce and serve

  1. Dilute fish stock with a little white wine.

  2. Boil.

  3. Thicken with kneaded butter.

  4. Add chopped raw truffles.

  5. Boil for 2 more minutes.

  6. Finish with fresh butter, lemon juice, and chopped parsley.

  7. Pour the sauce over the salmon trout.

  8. Serve.

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 + parsleytop 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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Bread + fishtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

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

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

What each ingredient does

Salmon trout
Forms the main body of the dish, cooked whole and gently baked until done.
Truffles
Add a distinctive earthy aroma that perfumes both the filling and the sauce.
Bread crumbs
Absorb butter and juices, giving the filling a soft, moist body.
Butter
Adds richness and moisture, carrying flavour through the filling and basting the fish.
White wine
Adds acidity that brightens the sauce and helps lift the flavour of the pan juices.

The step that matters

Checking the trout for doneness. Whole fish can dry out or stay underdone at the thickest point, so checking after the set time and before the sauce is built helps keep the flesh moist and fully cooked.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, truffle, bread, butter, pepper, white wine, fish):

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

Fit is the average pairing score against salmon, truffle, bread, butter, pepper, white wine, fish. 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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