Skip to main content
Main

Creamed Salmon Trout

A baked salmon trout served with a butter‑cream sauce thickened with corn starch and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Creamed Salmon Trout

Ingredients

Directions

Prepare and bake the trout

  1. Rub the cleaned trout all over with butter.

  2. Place the trout in a covered baking pan with enough water underneath to prevent burning.

  3. Bake for 10 minutes per pound.

  4. Baste four times with butter and water.

Make the cream sauce

  1. In a separate vessel, heat the cream with a pinch of baking soda until scalding.

  2. Thicken the cream with butter rolled in corn starch, cooking for one minute.

  3. Stir in chopped parsley into the cream sauce.

Serve

  1. Transfer the trout to a heated dish.

  2. Pour the cream sauce over the trout.

  3. Cover the dish.

  4. Let it sit for three minutes before serving.

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. Corn + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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

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

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

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

What each ingredient does

Heavy cream
Forms the body of the sauce and gives it a rich, smooth texture.
Corn starch
Thickens the cream into a smooth sauce as it heats and cooks.
Butter
Adds richness and flavour to the trout and enriches the sauce.
Baking soda
Raises the pH of the cream, which can help it stay smooth when heated.

The step that matters

Thicken the cream with butter rolled in corn starch. Starch must be fully cooked to swell and thicken the sauce; cooking for the full minute, while stirring, prevents a raw starchy taste and a thin, grainy texture.

Swap the parsley

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

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

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

Corn FrittersCorn Fritters203 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCream of Corn SoupCream of Corn Soup50 recipes