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Anchois a LA Norwegienne

A salad of Norwegian anchovy fillets served with chopped hard-boiled eggs, herbs, oil, vinegar, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 795 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

The recipe

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Trim the anchovy fillets neatly.

  2. Chop two hard-boiled eggs coarsely, separating the yolk and white.

Assemble and garnish

  1. In small glass dishes, layer the chopped egg, seasoning with tarragon, chervil, and red pepper. Drizzle with oil and vinegar.

  2. Arrange the anchovy fillets on top in a lattice pattern.

  3. Garnish with decorative lemon slices, quarters of hard-boiled egg, and 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 aroma chemistry they share, and how many recipes mention both.

  1. Tarragon + cherviltop 1% of all pairs
    Aroma overlapstrong
    Mentioned together795 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

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

  3. Tarragon + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,259 recipes

    Shared aroma: estragole (anise, licorice).

  4. Tarragon + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together884 recipes

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

  5. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

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

What each ingredient does

Fillets of norwegian anchovies
Provide the salty, savory fish flavor that is the dish's main taste.
Hard-boiled eggs
Add a soft, rich texture and mild body to the layered salad.
Oil
Adds richness and carries flavor through the chopped egg layers.
Vinegar
Adds acidity that brightens the rich egg and oil and balances the anchovies.

Flavor stand-ins for the chervil

How well each one fits the dish's main ingredients (egg, tarragon, pepper, vinegar, lemon, parsley):

  1. Dillbetter flavor fit
  2. Marjorambetter flavor fit
  3. Thymebetter flavor fit
  4. Chervilthe original

Fit is the average pairing score against egg, tarragon, pepper, vinegar, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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