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Truite Saumonee En Chaud-froid a LA Rothschild

Stuffed salmon trout baked with breadcrumbs, onions, egg yolks, whiting forcemeat, butter, truffles, stock, and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Truite Saumonee En Chaud-froid a LA Rothschild

Ingredients

Directions

Prepare the fish

  1. Wash and dry the salmon trout thoroughly.

  2. Stuff the fish with breadcrumbs, onions, egg yolks, whiting forcemeat, salt, pepper, butter, and truffles.

  3. Sew up the opening of the fish.

Bake

  1. Place the fish in a well-buttered oval baking dish with stock and white wine.

  2. Cover the fish with buttered paper.

  3. Cook gently in the oven, basting frequently.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

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

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Salmon-trout
Forms the main body of the dish and carries the stuffing while it cooks.
Whiting forcemeat
Adds a soft, moist, rich filling that sets as it cooks.
Egg yolks
Bind the stuffing and help it set into a tender, cohesive mass.
Breadcrumbs
Absorb moisture and lighten the stuffing, giving it body.
Butter
Adds richness and moisture, and helps keep the fish from drying out.
Stock and white wine
Form a moist braising liquid that gently steams the fish in the dish.

The step that matters

Gentle cooking with frequent basting. Cooking gently keeps the delicate salmon-trout and the egg-bound stuffing from toughening or drying. Frequent basting with the cooking liquid keeps the surface moist and carries flavour back over the fish.

Swap the onion

How well each one fits the dish's main ingredients (salmon, egg, whiting, pepper, butter, truffle, white wine):

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

Fit is the average pairing score against salmon, egg, whiting, pepper, butter, truffle, 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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