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Fillets of Salmon with Ravigote Sauce

Salmon fillets sautéed with lemon, parsley, clarified butter, pepper, and salt, served with ravigote sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley 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 ↓

Fillets of Salmon with Ravigote Sauce

Ingredients

Directions

Prepare

  1. Cut the salmon fillets into small, equal-sized pieces.

Cook

  1. In a sauté pan, combine the salmon, lemon juice, parsley, clarified butter, pepper, and salt.

  2. Fry over low heat, turning the fillets until cooked on both sides.

  3. Drain the fillets and arrange them in a circle on a hot dish.

Serve

  1. Pour ravigote sauce in the center and serve.

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. Lemon + parsleytop 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. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  5. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

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

What each ingredient does

Salmon fillets
Forms the main protein, cooking to a firm, flaky texture when fried gently.
Clarified butter
Conducts heat evenly and adds richness without milk solids that could scorch.
Lemon juice
Adds acidity that brightens the flavour of the fish and herbs.
Parsley
Contributes fresh, herbal aroma and a green note to the dish.

The step that matters

Fry over low heat, turning the fillets. Gentle heat cooks the salmon through while keeping it moist; high heat tightens the proteins and dries the flesh, and turning carefully keeps the pieces from breaking apart.

“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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