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Salhon Turbot

A baked salmon dish with a flour and milk mixture topped with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salhon Turbot

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Heat the milk and half of the butter in a saucepan.

  2. Mix the flour with a little water until smooth, then stir it into the milk mixture.

  3. Add salt and cook until the mixture is stiff, stirring to prevent burning.

  4. Once cooled, stir in the beaten eggs.

Assemble and bake

  1. In a baking dish, layer the salmon and the flour mixture alternately.

  2. Sprinkle rolled crackers on top, moisten with milk, and dot with the remaining butter.

  3. Bake at 400°F (200°C) for about 20 minutes.

  4. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the mixture and set it firmly once baked.
Flour
Thickens the milk into a stiff base that holds the layers together.
Milk
Forms the liquid base that the flour thickens into a sauce.
Butter
Adds richness and flavour to the sauce and topping.
Salmon
Provides the main body and flavour of the dish.

The step that matters

Cooking the flour and milk until stiff. Flour must be cooked long enough and stirred constantly, or it stays pasty and may scorch on the bottom of the pan. Cooling before adding beaten eggs keeps the eggs from scrambling in the hot mixture.

“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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