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Salmon Cutlets, a LA Malntenon

Salmon cutlets seasoned with salt, pepper, nutmeg, mushrooms, truffles, parsley, and shallots, fried and finished with Allemande sauce, glaze, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salmon Cutlets, a LA Malntenon

Ingredients

Directions

Prepare

  1. Trim the salmon into fillets.

  2. In a sauté pan, heat clarified butter over medium heat.

Cook

  1. Season the salmon with salt, pepper, nutmeg, mushrooms, truffles, parsley, and shallots.

  2. Fry the salmon for 5 minutes until lightly browned.

  3. Add Allemande sauce, glaze, and lemon juice; simmer for 2 minutes.

  4. Remove from heat and prepare to serve.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  5. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Salmon fillets
Forms the main protein, which firms and turns opaque as it cooks.
Clarified butter
Fat for frying that promotes even browning on the salmon surface.
Chopped truffles
Adds a concentrated earthy aroma to the salmon.
Chopped mushrooms
Adds savoury, umami depth and moisture to the topping.
Allemande sauce
Adds a rich, velvety body to the finished sauce.
Juice of ½ lemon
Adds acidity that brightens the richness of the butter and sauce.

The step that matters

Fry the salmon for 5 minutes until lightly browned. Salmon cooks quickly and can dry out or overcook. Frying over medium heat until just lightly browned gives flavour from browning while keeping the flesh moist and tender.

Swap the nutmeg

How well each one fits the dish's main ingredients (salmon, pepper, mushroom, truffle, parsley, shallot, butter):

  1. Thymefits better
  2. Capersfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against salmon, pepper, mushroom, truffle, parsley, shallot, butter. 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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