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Fricassee of Salmon

A salmon fricassee cooked with eggs, butter, anchovy sauce, and pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Anchovy and sauce 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 ↓

Fricassee of Salmon

Ingredients

Directions

  1. Stew the salmon, broken into coarse bits, in the canned liquor for 10 minutes.

  2. If there isn't enough liquor, cook in a little water.

  3. Add the drawn butter and mix well, then stir in the beaten eggs.

  4. Stir for 5 minutes, then add the chopped hard-boiled eggs and pickles.

  5. Heat for 1 minute and pour into a deep dish.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + caperstop 8% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Beaten eggs set as the mixture heats, thickening the fricassee and giving it body.
Drawn butter
Adds richness and a smooth, silky moisture that carries the flavour through the dish.
Salmon
Provides the main body and flavour, flaked into coarse pieces that stay moist as they stew.

The step that matters

Stirring in the beaten eggs. Egg proteins set with heat and can curdle or turn grainy if the mixture boils hard. Keep the heat gentle while stirring so the eggs thicken into a smooth, cohesive sauce.

“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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