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Sturgeon, Cutlets of

Sturgeon cutlets coated with oil and topped with bacon, onion, and parsley, baked and served with a sauce of fish trimmings, water, wine, and roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sturgeon, Cutlets of

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop bacon, onion, and parsley finely and season well.

  2. Skin the sturgeon and trim the cutlets to the same size and shape.

  3. Coat the cutlets with oil and cover the top with the chopped mixture.

Bake and make the sauce

  1. Cover with buttered paper and bake in a tin at 350°F (175°C) until done.

  2. For the sauce, boil the trimmings in ½ cup water, then add ⅓ cup white wine and roux to thicken until creamy.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sturgeon + saucetop 12% of all pairs
    Smell alikemoderate
    Cooked together93 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

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

  4. Fish + white winetop 14% of all pairs
    Smell alikemoderate
    Cooked together370 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Sturgeon + fishtop 14% of all pairs
    Smell alikemoderate
    Cooked together26 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Sturgeon
Forms the main body of the cutlet and cooks to a firm, flaky texture.
Fat bacon
Adds fat and savory flavor that keeps the fish moist as it bakes.
Roux
Thickens the sauce so it becomes creamy and coats the cutlets.
White wine
Adds acidity and aroma to the sauce, balancing its richness.

The step that matters

Bake until done under buttered paper. Sturgeon dries out quickly once overcooked, so checking for doneness matters. The buttered paper traps moisture and gently steams the top while the fish cooks through.

Swap the parsley

How well each one fits the dish's main ingredients (sturgeon, onion, sauce, fish, white wine):

  1. Capersfits better
  2. Garlicfits better
  3. Thymefits about as well
  4. Parsleythe original

Fit is the average pairing score against sturgeon, onion, sauce, fish, white wine. 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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