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Salmon Cutlets

Salmon cutlets are minced fish patties coated in crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Cutlets

Ingredients

Directions

Prepare

  1. Combine minced fish, salt, pepper, parsley, lemon juice, and thick white sauce in a bowl.

  2. Chill the mixture until cold.

  3. Shape the chilled mixture into cutlet forms.

Coat and fry

  1. Roll each cutlet in crumbs.

  2. Dip each crumb-coated cutlet in beaten egg.

  3. Roll each egg-coated cutlet in crumbs again.

  4. Heat deep frying fat.

  5. Fry the cutlets until brown.

Serve

  1. Serve with paper ruffles in the small end.

  2. Pour Hollandaise or white sauce around 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Fish + lemontop 15% of all pairs
    Smell alikelow
    Cooked together1,889 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Fish + parsleytop 18% of all pairs
    Smell alikelow
    Cooked together2,341 recipes

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

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

What each ingredient does

Cold fish
Forms the bulk of the cutlet and supplies the main filling.
Thick white sauce
Binds the minced fish and keeps the mixture moist as it is shaped.
Egg
Helps the crumb coating stick and form a crisp, browned crust.
Crumbs
Forms a crunchy outer layer that browns during frying.

The step that matters

Chill the mixture until cold. A cold, firm mixture holds its shape when formed into cutlets. If it is warm or soft, the cutlets can slump or crack and fall apart in the fat.

“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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