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Salmon Tbout

A salmon trout stuffed with breadcrumbs, herbs, onion, butter, and salt pork, baked in wine and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salmon Tbout

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean the salmon trout by pouring boiling water over it, scraping off the scales, and rinsing in cold water.

  2. Soak the fish in salt water for a while.

  3. Mix bread crumbs, pepper, coarse sea salt, ground clove, parsley, onion, and butter to make the stuffing.

  4. Stuff the fish with the mixture and sew it up.

Bake and serve

  1. Place the fish in an iron pan, lay strips of salt pork on top, and sprinkle with flour.

  2. Add water and red wine to the pan.

  3. Bake in a 350°F (175°C) oven with the door slightly ajar for 1.5 hours, basting often with the wine and butter.

  4. Once done, thicken the gravy with flour and butter, bring to a boil, and pour over the fish.

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

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

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Salmon trout
Forms the main body of the dish and carries the stuffing while it bakes.
Bread crumbs
Absorb moisture and bind the stuffing so it holds together inside the fish.
Butter
Adds richness and moisture, and helps the stuffing and gravy brown.
Red wine
Adds acidity and flavour to the basting liquid and gravy.
Flour
Thickens the gravy so it coats the fish instead of running off.
Salt pork
Adds fat and savoury flavour as it renders over the fish.

The step that matters

Basting during the bake. Regular basting with the wine and butter keeps the surface moist and builds flavour over the long bake, which helps prevent the fish from drying out.

Swap the clove

How well each one fits the dish's main ingredients (salmon, bread, pepper, parsley, onion, butter, pork):

  1. Thymefits better
  2. Garlicfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against salmon, bread, pepper, parsley, onion, butter, pork. 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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