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Salmon Cutlets En Papillote

Salmon cutlets wrapped in parchment and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon Cutlets En Papillote

Ingredients

Directions

Prepare

  1. Dry the salmon slices and lay them in melted butter for 10 minutes.

  2. Dust lightly with cayenne pepper and wrap securely in well-buttered or oiled parchment paper, stitching down the ends.

Cook and serve

  1. Fry in hot dripping or sweet lard for about 10 minutes, or until cooked through.

  2. Drain the cooked cutlets from fat and quickly transfer them to clean, hot parchment covers.

  3. Twist the fringed ends of the covers and serve on a heated dish.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Forms the main protein of the dish, cooking to a moist, flaky texture.
Melted butter
Adds richness and moisture, coating the salmon before it is wrapped.
Dripping or sweet lard
Conducts heat for frying and adds fat that browns the outside of the cutlets.

The step that matters

Frying until cooked through. Salmon dries out and becomes tough if overcooked, yet undercooked fish is unsafe. Using hot fat and checking that the flesh is opaque and flakes easily helps hit the middle ground.

“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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