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Salmon Cutlets

Salmon cutlets are fried minced fish patties coated in crumbs and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Cutlets

Ingredients

Directions

Prepare the cutlets

  1. In a bowl, combine the minced fish, salt, pepper, parsley, and lemon juice.

  2. Mix in the white sauce until well combined.

  3. Shape the mixture into cutlet forms.

  4. Coat each cutlet in crumbs, then dip in the beaten egg, and coat again in crumbs.

Fry and serve

  1. Fry the cutlets in deep hot fat until golden brown.

  2. Serve with paper ruffles stuck in the small end of each cutlet, placing the large end to the center of the platter.

  3. Pour around them a Hollandaise or white 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

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

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 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

Cold fish
Provides the main body and flavor of the cutlets.
White sauce
Adds moisture and binds the minced fish so it holds its shape.
Egg
Acts as a binder and, with the crumbs, helps form a crisp golden coating.
Lemon juice
Adds acidity that brightens the flavor of the fish.

The step that matters

Fry the cutlets in deep hot fat until golden brown. Frying in hot fat sets the egg and crumb coating quickly and browns it, which keeps the cutlet from absorbing excess fat and holds its shape. Fat that is too cool lets the coating soak up oil and fall apart.

“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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