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Sturgeon Cutlets or Steaks

Sturgeon cutlets seasoned with salt, cayenne, and herbs, then broiled and served with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sturgeon Cutlets or Steaks

Ingredients

Directions

Prepare

  1. Remove the skin from the sturgeon to avoid a strong taste.

  2. Rub the slices with coarse sea salt.

Cook and season

  1. Broil the slices over a clear fire until cooked.

  2. Butter the cooked sturgeon and sprinkle with cayenne pepper.

  3. Garnish with sliced lemon and serve hot.

Alternative coating

  1. For an alternative, mix bread crumbs, sweet herbs, black pepper, and salt.

  2. Dip the sturgeon slices in the beaten egg yolk, then coat with the seasoning.

  3. Wrap the slices in buttered white paper and broil them.

  4. Serve with or without the paper.

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

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Sturgeon + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together237 recipes

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

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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 cutlets, providing the flaky, meaty texture being cooked.
Butter
Adds richness and moisture to the cooked sturgeon, helping keep it from drying out.
Beaten egg yolk
Acts as a binder so the bread crumb seasoning sticks evenly to the slices.
Bread crumbs
Form a crisp coating that browns during broiling and adds texture.

The step that matters

Remove the skin from the sturgeon. Skin can carry a strong, oily flavour into the flesh, so removing it first keeps the cutlets mild in taste.

“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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