Skip to main content
Main

Baked Salmon Trout

A baked salmon trout served with a creamy butter and parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Baked Salmon Trout

Ingredients

Directions

Prepare the fish

  1. Clean the salmon trout carefully, wash, and wipe dry.

  2. Lay the fish in a pan with butter and water.

Make the sauce

  1. In a separate bowl, mix the cream with cornstarch dissolved in a little milk.

  2. Add 1 tablespoon of butter and chopped parsley to the sauce.

Serve

  1. Pour the sauce over the fish in the pan and serve immediately.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Salmon + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon trout
Forms the main body of the dish, providing the flesh that is cooked and served.
Butter
Adds richness and a rounded flavour, and helps keep the fish moist as it cooks.
Cream
Gives the sauce body and a smooth, rich texture.
Cornstarch
Thickens the cream sauce so it clings to the fish instead of running off.

The step that matters

Dissolving the cornstarch. Cornstarch clumps if it is added directly to warm liquid. Dissolving it in a little cold milk first lets the starch spread evenly, so the cream sauce thickens smoothly without lumps.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, butter, cream):

  1. Capersfits better
  2. Nutmegfits better
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against salmon, butter, cream. 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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes