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Mayonnaise of Fish

A chilled fish served with a mayonnaise and aspic mixture, garnished with aspic and salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and truffle work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Mayonnaise of Fish

Ingredients

Directions

Prepare the fish

  1. Boil the fish carefully, then remove the skin and bones.

  2. Press the fish until cold and lay it on a high bed of picked salad.

Coat and garnish

  1. Mix the mayonnaise and aspic; season and let it sit until almost set.

  2. Pour the mixture over the fish and decorate to taste.

  3. Glaze with a little cold aspic jelly and garnish with chopped aspic and salad.

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. Salmon + truffletop 15% of all pairs
    Smell alikelow
    Cooked together177 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

What each ingredient does

Halibut or salmon
Forms the main body of the dish; gentle boiling keeps its flesh moist and tender when cold.
Mayonnaise
Adds richness and creamy moisture, carrying flavour into the coating over the fish.
Aspic jelly
Gelatin sets as it cools, giving the coating a glossy, firm layer that holds shape on the fish.

The step that matters

Let the mayonnaise and aspic sit until almost set. Aspic gelatin sets as it cools. If it is still too runny it will slide off the fish, and if it is fully set it will not pour or coat evenly. Check it is thick but still pourable.

“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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