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Sturgeon a LA Dauphine

A roasted sturgeon stuffed with bacon and herbs, coated in Allemande sauce, breaded, and baked, served with sturgeon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Whiting and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 236 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sturgeon a LA Dauphine

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the sturgeon

  1. Pare off the skin of the sturgeon.

  2. Garnish the inside with quenelle force‑meat mixed with chopped fine herbs.

  3. Wrap the sturgeon in thin layers of bacon and secure with string.

  4. Braise the sturgeon in wine mirepoix until done.

  5. Drain and cool the sturgeon in the larder.

Coat and bake

  1. Remove the bacon and cover the sturgeon with Allemande sauce.

  2. Once the sauce has cooled, bread‑crumb the sturgeon.

  3. Drizzle clarified butter over it and place in a deep baking dish.

  4. Bake in a 300°F (150°C) oven for 1 hour.

Serve

  1. Serve with sturgeon sauce and garnish with quenelles of gurnets mixed with chopped blanched parsley.

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. Whiting + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together236 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Sturgeon + whitingtop 11% of all pairs
    Smell alikemoderate
    Cooked together16 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sturgeon + saucetop 12% of all pairs
    Smell alikemoderate
    Cooked together93 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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 dish, cooked gently so it stays moist and tender.
Bacon
Wraps the fish, adding fat and savour as it cooks and protecting the surface.
Allemande sauce
Coats the fish with a thick, rich layer that cools and sets before crumbing.
Bread crumbs
Form a crisp, golden crust when baked in butter.
Clarified butter
Adds fat that encourages browning and a rich flavour on the crumb crust.

The step that matters

Cooling the sauce before bread-crumbing. If the Allemande sauce is still warm, it will be too loose and the crumbs will slide off or turn soggy. Letting it cool and firm up lets the crumbs cling and form an even crust in the oven.

“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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