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Fricassee Salmon

A stewed salmon dish with tomatoes, parsley, and sherry, served hot with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Shallot and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Fricassee Salmon

Ingredients

Directions

Make the fricassee

  1. Combine salmon, water, salt, white pepper, clove, mace, sugar, shallot, and mustard mixed with vinegar in a stewpan.

  2. Bring to a boil once, then add tomatoes, parsley, and sherry.

  3. Simmer gently for 45 minutes.

Serve

  1. Serve hot, garnished with triangular pieces of dry toast.

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. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Clove + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Salmon
Forms the main body of the dish, cooking through to flake tender in the liquid.
Tomatoes
Add moisture and acidity, building the sauce's body and tang.
Vinegar
Adds acidity that brightens the sauce and balances the sweetness and richness.
Sherry
Adds aromatic depth and a subtle sweetness to the sauce.
Mustard
Adds a sharp pungency that complements the fish and the acidic sauce.

The step that matters

Simmer gently for 45 minutes. At a hard boil, the salmon's proteins tighten and the pieces toughen and break apart. A gentle simmer cooks the fish evenly while keeping it moist and intact.

Swap the white pepper

How well each one fits the dish's main ingredients (salmon, clove, mace, sugar, shallot, mustard, vinegar):

  1. Allspicefits better
  2. Capersfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against salmon, clove, mace, sugar, shallot, mustard, vinegar. 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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