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Stewed Salmon

Stewed salmon prepared with rich white gravy, anchovy essence, parsley, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and parsley are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 2,516 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Stewed Salmon

Ingredients

Directions

Prepare

  1. Scrape the scales off the salmon and cut it into slices.

Stew and serve

  1. Stew the slices in rich white gravy.

  2. Before serving, add essence of anchovies, chopped parsley, and salt.

  3. Serve hot.

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. Salmon + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: eugenol (clove, spicy).

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 and becomes flaky and tender as it stews.
Rich white gravy
Provides the moist, saucy base that coats and keeps the salmon moist while it stews.
Essence of anchovies
Adds a savoury, salty depth to the gravy.

The step that matters

Adding the seasonings before serving. The essence of anchovies, parsley and salt are added at the end so their flavours stay fresh and the seasoning can be adjusted before the dish is served.

“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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