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Fish Salad with Mayonnaise

A salad of sliced lobster and fish served with a cayenne and anchovy mayonnaise, garnished with lobster coral and fresh salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turbot and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Salad with Mayonnaise

Ingredients

Directions

Prepare

  1. Prepare the lobster and fish by slicing them obliquely to increase their size.

  2. Arrange alternate slices of lobster and fish on a serving dish.

Make the sauce

  1. Make a mayonnaise sauce, adding cayenne and anchovy essence to taste.

  2. Color the sauce with lobster coral and keep it thick.

Assemble and serve

  1. Fill the center of the dish with young fresh salad and dress it with the mayonnaise just 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. Turbot + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together248 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Turbot + anchovytop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

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

  4. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  5. Lobster + turbottop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Cooked lobster
Provides the main firm, sweet seafood texture and visual base of the salad.
Cooked turbot or large soles
Adds a second firm, flaky fish layer that contrasts with the lobster.
Mayonnaise sauce
Adds richness and moisture, binding the dish and coating the seafood and salad.
Lobster coral
Colors the sauce and adds a subtle shellfish flavor to the mayonnaise.
Anchovy essence or anchovy butter
Adds salty, savory depth to the mayonnaise.

The step that matters

Keep the mayonnaise thick and dress the salad just before serving. Mayonnaise is an emulsion that can thin or weep when warm or over-mixed, and salad leaves wilt and become watery once dressed. Keeping the sauce thick and adding it at the last moment preserves texture and appearance.

“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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