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Cutlets of Salmon, and Caper Sauce

Salmon cutlets served with a sauce of capers, coulis, anchovy essence, lemon, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Cutlets of Salmon, and Caper Sauce

Ingredients

Directions

Prepare the salmon

  1. Remove the skin from the salmon and cut it into cutlets.

  2. Melt butter in a stew-pan with chopped mushrooms, shallots, thyme, parsley, pepper, and salt. Once melted, remove from heat and let it cool slightly.

  3. Dip the salmon cutlets in the butter mixture, then coat the cutlets with bread crumbs.

Cook and serve

  1. Place the cutlets in a sauté pan and cook until golden brown.

  2. In another pan, combine French capers, coulis, anchovy essence, lemon juice, and ground pepper to make the sauce.

  3. Serve the salmon cutlets with the sauce drizzled over them.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Salmon
Forms the main body of the cutlets and provides the dish's protein and flesh.
Butter
Adds richness and helps the coating brown in the sauté pan.
Bread crumbs
Form a crisp, golden crust on the outside of the cutlets.
French capers
Add a sharp, briny acidity that balances the rich fish and sauce.
Chopped mushrooms
Add moisture and savoury, earthy flavour to the butter coating.

The step that matters

Cooking the cutlets until golden brown. Cooking over moderate heat lets the breadcrumb coating brown through the Maillard reaction while the salmon cooks through. Too high a heat can scorch the crumbs before the fish is done, and too low leaves the coating pale and soggy.

“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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