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Salmon À LA Genovoise

Salmon à la Genovoise is a braised salmon dish with onions, scallions, carrot, parsley, garlic, anchovy, butter, and wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salmon À LA Genovoise

Ingredients

Directions

Prepare

  1. Prepare the vegetables: slice the onions, scallions, and carrot, and chop the parsley and garlic.

  2. In a pan, braise the salmon with the prepared vegetables, salt, and spices.

Make the sauce

  1. Add red wine and reduced espagnole or stock to the pan.

  2. Incorporate anchovy and butter, then reduce the mixture until it thickens to a sauce consistency.

Serve

  1. Drain the salmon and pour the sauce over it before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Red wine
Adds acidity and depth, and reduces to concentrate the sauce's flavor.
Espagnole or stock
Provides body and savory richness, helping the sauce thicken when reduced.
Anchovy
Adds deep savory flavor that rounds out the sauce without tasting distinctly fishy.
Butter
Adds fat and silky richness, giving the reduced sauce a smooth finish.

The step that matters

Reducing the sauce. The sauce must reduce until it thickens to a sauce consistency. Too little reduction leaves it thin and watery, while over-reducing can make it salty and overly intense. Gentle simmering concentrates flavor and body evenly.

Swap the clove

How well each one fits the dish's main ingredients (onion, carrot, parsley, garlic, red wine, anchovy, butter):

  1. Thymefits better
  2. Celeryfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against onion, carrot, parsley, garlic, red wine, anchovy, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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