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Salmon a LA Montpellier

Salmon à la Montpellier is a salmon dish served with Montpellier butter, truffles, and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon a LA Montpellier

Ingredients

Directions

Poach the salmon

  1. Boil the salmon in court bouillon au bleu until cooked.

  2. Let the salmon cool in the cooking liquid.

  3. Remove the skin and sprinkle the fish with lobster coral.

Assemble and decorate

  1. Place the fried bread on a dish and spread it with Montpellier butter.

  2. Lay the salmon on the bread and spread more butter on top.

  3. Decorate with truffles cut into star shapes and garnish with cubes of aspic jelly.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

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

  4. Salmon + truffletop 15% of all pairs
    Smell alikelow
    Cooked together177 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Bread + truffletop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

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, cooked gently so it stays moist and tender.
Montpellier butter
Adds richness and a smooth, fatty texture that coats the fish.
Lobster coral
Adds colour and a mild shellfish flavour to the fish.
Fried bread
Provides a crisp base that holds the fish and butter.
Aspic jelly
Sets into a clear, glossy garnish that adds a light, cool texture.

The step that matters

Let the salmon cool in the cooking liquid. Cooling slowly in the poaching liquid keeps the fish moist and firm. Lifting it out too early lets the flesh dry and break 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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