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Fbesh Stuegeoh Steak Maeihade

Marinated sturgeon steak fried and served with a mustard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Fbesh Stuegeoh Steak Maeihade

Ingredients

Directions

Prepare the fish

  1. Soak the sturgeon in hot water for 5 minutes, then drain.

  2. In a bowl, combine vinegar, melted butter, salt, black pepper, and lemon juice.

  3. Add the sturgeon to the mixture and let it sit for 6 hours, turning occasionally.

  4. Drain and dry the sturgeon on a napkin.

Coat and fry

  1. Dip the sturgeon in beaten egg, then roll it in bread crumbs.

  2. Fry the sturgeon in very hot fat until cooked through.

Make and serve the sauce

  1. In a bowl, beat the yolks of 2 eggs and mix in French mustard and half of the mixture to create a smooth sauce.

  2. Serve the sauce with the fish.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  5. Lemon + mustardtop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 that becomes firm and flaky when fried.
Eggs
Bind the bread crumb coating to the fish and help it brown while frying.
Bread crumbs
Form a crisp, golden crust that protects the fish during frying.
Butter
Adds richness and fat to the marinade, carrying flavor and promoting browning.
Vinegar
Acidity in the marinade that firms the fish surface and adds tang.

The step that matters

Frying the coated sturgeon in very hot fat. If the fat is not hot enough, the coating absorbs oil and turns greasy before the crust sets. Very hot fat seals the crumbs quickly so the fish cooks through without drying out.

Swap the mustard

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Cucumberfits about as well
  4. Mustardthe original

Fit is the average pairing score against sturgeon, vinegar, butter, pepper, lemon, egg, bread. 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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