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Sturgeon Cutlets

Sturgeon cutlets are fried slices of sturgeon coated in parsley, lemon rind, and breadcrumbs, served with piquant or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sturgeon Cutlets

Ingredients

Directions

Prepare the fish

  1. Cut the sturgeon into thin slices.

  2. Flatten the slices with a heavy knife.

  3. Trim the slices into shape.

Bread and fry

  1. Mix the parsley and lemon rind with the breadcrumbs.

  2. Dip the fish slices in egg, then coat with the breadcrumb mixture.

  3. Heat fat in a pan and fry the cutlets until golden brown.

  4. Serve with piquant or tomato sauce.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Sturgeon
Forms the cutlet itself, providing the main body and flaky texture of the dish.
Egg
Binds the breadcrumb coating to the fish slices so it adheres during frying.
Breadcrumbs
Form a crisp, browned coating that protects the fish while it fries.
Lemon rind
Adds aromatic citrus oil that brightens the flavour of the mild fish.

The step that matters

Frying the cutlets until golden brown. Fry over steady heat so the breadcrumb coating browns and crisps before the thin fish overcooks and dries out. Heat that is too low lets the coating soak up fat, while heat that is too high burns it before the fish is cooked through.

Swap the tomato

How well each one fits the dish's main ingredients (sturgeon, parsley, lemon, egg, pepper):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against sturgeon, parsley, lemon, egg, pepper. 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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