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Salmon-Trout

A simmered and oven-glazed salmon trout served with a sauce of its cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Salmon-Trout

Ingredients

Directions

Poach the fish

  1. Simmer the salmon trout gently for about 2 hours, basting frequently with its own juices.

  2. Remove the fish.

  3. Carefully take off the skin.

Glaze and bake

  1. Glaze it.

  2. Place the fish in the oven for 10 minutes.

  3. Glaze it again.

  4. Remove it.

Garnish and serve

  1. Garnish with parsley or desired garnish.

  2. Serve with the strained cooking liquid in a sauce boat.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

What each ingredient does

Salmon trout
The main protein, which becomes tender and flaky as it cooks gently in liquid.
Butter
Adds richness and fat that helps the glaze brown and taste rounded.
Sweet oil
Adds fat that carries flavour and keeps the fish surface from drying.
Lemon
Adds gentle acidity and aroma that brightens the rich fish and cooking liquid.

The step that matters

Simmer the fish gently. Gentle heat cooks the flesh evenly and keeps it moist. A hard boil toughens the protein and can break the fish apart, so frequent basting with its juices helps protect the surface.

Swap the onion

How well each one fits the dish's main ingredients (salmon, pepper, nutmeg, lemon, parsley, thyme, butter):

  1. Shallotfits better
  2. Carrotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against salmon, pepper, nutmeg, lemon, parsley, thyme, butter. 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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