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Roasted Sturgeon

Roasted sturgeon larded with eel and anchovies, marinated in white wine marmalade, served with pepper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sturgeon and sauce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 93 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roasted Sturgeon

Ingredients

Directions

Prepare

  1. Clean and skin the sturgeon properly.

  2. Lard the sturgeon with eel and anchovies.

  3. Marinate the sturgeon in white wine marmalade.

Roast and serve

  1. Fasten the sturgeon to a spit and roast it, basting frequently with the strained marinade.

  2. Roast until the fish is a nice color and serve with pepper sauce.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. White wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. White wine + saucetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sturgeon + white winetop 26% of all pairs
    Smell alikelow
    Cooked together35 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sturgeon
The main fish, which is roasted whole or in a large piece.
Eel
Larded through the flesh to add richness and moisture during roasting.
Anchovies
Larded through the flesh to add savoury depth to the fish.
White wine marmalade
Marinade that flavours the fish and, strained, is used to baste for sweetness and browning.

The step that matters

Basting with the strained marinade while roasting. Frequent basting keeps the surface moist so it does not dry out, and the sugars in the marmalade help the fish brown evenly. Strain the marinade first so solids do not scorch on the surface.

“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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