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Salmon Cutlets, Swiss Sauce

Salmon cutlets served with a sauce of stock, anchovy sauce, capers, mushrooms, pepper, and roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Salmon Cutlets, Swiss Sauce

Ingredients

Directions

Prepare the salmon

  1. Slit the salmon down the middle, remove the bone, trim off the skin, and cut into slices ⅓ inch thick.

Bread and fry the cutlets

  1. Whisk 2 eggs, add anchovy sauce and seasoning.

  2. Flour the cutlets, dip them in the egg mixture, and coat them with breadcrumbs.

  3. Heat lard in a pan until boiling.

  4. Fry the cutlets in batches until golden brown.

  5. Drain the cutlets on paper towels.

Make the Swiss sauce

  1. In a saucepan, combine stock, anchovy sauce, capers, chopped mushrooms, pepper, and roux.

  2. Bring the sauce to a boil for 10 minutes.

  3. Whisk in 3 eggs.

  4. Bring the sauce to a boil again.

Serve

  1. Serve the cutlets on a napkin, garnished with parsley, and the sauce in a tureen.

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. Anchovy + eggtop 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
Bind the breadcrumb coating and thicken and enrich the sauce when whisked in.
Breadcrumbs
Form a crisp, golden coating that browns when fried.
Roux
Thickens the stock into a smooth, cohesive sauce.
Stock
Provides the liquid base that carries the sauce's flavour.
Anchovy sauce
Adds salty, savoury depth to both the coating and the sauce.

The step that matters

Bring the sauce to a boil again after whisking in the eggs. Egg proteins set when heated, so boiling the sauce after the eggs are added can scramble them and leave it grainy. Whisk constantly so the eggs blend in evenly and the sauce thickens smoothly.

“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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