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Fresh Sturgeon

Thin slices of sturgeon are broiled, rubbed with butter, seasoned with pepper, and served with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fresh Sturgeon

Ingredients

Directions

Prepare

  1. Remove the skin from the sturgeon slices.

Cook and serve

  1. Broil the slices until cooked through.

  2. Rub the hot fish with a bit of butter and sprinkle with pepper.

  3. Serve immediately with a squeeze of lemon juice.

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

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

  2. Sturgeon + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together237 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Sturgeon + lemontop 28% of all pairs
    Smell alikelow
    Cooked together136 recipes

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

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

What each ingredient does

Sturgeon
Is the main protein, cooked through by broiling to become firm and flaky.
Butter
Adds richness and moisture to the hot fish as it melts over the surface.

The step that matters

Broil the slices until cooked through. Thin slices cook quickly under high heat, so they can dry out or overcook in moments. Watching for the fish to turn opaque and flake easily helps keep it moist and tender.

“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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