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Sturgeon, Blanquette Of, with Peas

A blanquette of sturgeon served with peas in a sauce made from sauce tournee, peas, sugar, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sturgeon and sauce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 93 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sturgeon, Blanquette Of, with Peas

Ingredients

Directions

Prepare the peas

  1. Simmer the peas until tender.

Make the sauce

  1. In a saucepan, combine 3 tablespoons of sauce tournee with 4 tablespoons of the cooked peas and a small bit of sugar, then reduce until thick.

  2. Stir in 2 egg yolks to thicken the sauce further.

Finish and serve

  1. Add the sturgeon to the sauce and heat gently.

  2. Serve in a vol-au-vent or a border of potatoes.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sturgeon + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: 2-octenal (fatty, 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, cooked gently in the sauce so it stays tender.
Sauce tournee
Provides the thick, creamy base that the peas and sturgeon are combined into.
Egg yolks
Thicken the sauce further as they heat, giving it a richer, smoother body.
Peas
Add sweetness and colour, and are reduced into the sauce for flavour and body.

The step that matters

Adding the egg yolks to the sauce. Egg yolks thicken by gentle heat. If the sauce boils after they go in, the yolks can scramble and curdle, leaving the sauce grainy instead of smooth.

Swap the peas

How well each one fits the dish's main ingredients (sturgeon, sauce, sugar, egg):

  1. Peasthe original
  2. Walnutfits about as well
  3. Pistachiofits about as well
  4. Almondfits about as well

Fit is the average pairing score against sturgeon, sauce, sugar, egg. 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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