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Salmon, Fricandeau of

A simmered salmon dish with vegetables, lard, and a reduced glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and thyme match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 4,563 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Salmon, Fricandeau of

Ingredients

Directions

Prepare

  1. Scale, wash, and dry the salmon.

  2. Lard the salmon finely.

Braise

  1. Place the salmon in a stew pan with the chopped vegetables and the remaining ingredients.

  2. Simmer gently for 2 hours.

Glaze and serve

  1. Strain the sauce, skim off the fat, and reduce it to a glaze.

  2. Glaze the fricandeau with the reduced sauce.

  3. Serve with the glaze made into sauce with a little stock or a puree of green peas.

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 + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Lettuce + thymetop 6% of all pairs
    Smell alikestrong
    Cooked together247 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Salmon
Forms the main body of the dish, cooked gently until tender and flaky.
Lardoons
Add fat that bastes the fish and keeps its surface moist during long gentle cooking.
Onions
Release sweetness and flavor into the stock and sauce as they simmer.
Carrots
Add natural sweetness and body to the braising liquid, which becomes the sauce.
Stock
Provides the cooking liquid that gently braises the fish and forms the base of the sauce.

The step that matters

Simmer gently for 2 hours. At a hard boil the proteins in the fish tighten and toughen and the surface can break apart. A slow, barely moving simmer cooks the salmon evenly and keeps it tender while the braising liquid turns into a flavorful sauce.

Swap the onion

How well each one fits the dish's main ingredients (salmon, carrot, lettuce, thyme, pepper, nutmeg):

  1. Parsnipfits better
  2. Leekfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against salmon, carrot, lettuce, thyme, pepper, nutmeg. 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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