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Sturgeon, Fresh, Grilled

Sturgeon fillets coated in egg and breadcrumbs, then broiled and served with sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sturgeon, Fresh, Grilled

Ingredients

Directions

Prepare

  1. Dry the sturgeon slices.

  2. Dip the slices in beaten egg, then coat with seasoned bread crumbs.

  3. Brush the slices with butter or salad oil, and sprinkle with salt and pepper.

Cook and serve

  1. Broil the slices over a clear fire until cooked on both sides, about 15 minutes.

  2. Serve with melted butter, oyster sauce, anchovy sauce, or piquant sauce.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Oyster + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sturgeon + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together43 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sturgeon + oystertop 10% of all pairs
    Smell alikemoderate
    Cooked together27 recipes

    Shared aroma: 2,6-nonadienal (cucumber, 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, cooking through to a firm, flaky texture.
Egg
Binds the bread crumbs to the fish so the coating adheres during broiling.
Seasoned bread crumbs
Form a crisp, browned crust that protects the surface of the fish.
Butter or salad oil
Adds fat that promotes browning and keeps the surface from drying out.

The step that matters

Broil the slices over a clear fire until cooked on both sides. Thick slices can dry out on the outside before the centre is cooked through. Turning them so both sides cook evenly, and checking doneness, keeps the fish moist while the coating browns.

“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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