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To Broil Salmon Cutlets En Fapillotes

Broiled salmon cutlets wrapped in parchment, seasoned with salt and pepper, served with anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Broil Salmon Cutlets En Fapillotes

Ingredients

Directions

Prepare

  1. Preheat the broiler.

  2. Dip salmon cutlets in clarified butter and season with salt and pepper.

  3. Place each cutlet on half a buttered sheet of parchment paper.

  4. Fold the paper over the cutlet and twist the ends to seal.

Cook and serve

  1. Broil the cutlets over a slow fire for about 8 minutes.

  2. Serve the cutlets in the paper with anchovy sauce.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Salmon cutlets
Provide the main protein, which firms and turns opaque as it cooks.
Clarified butter
Adds richness and moisture, helping the fish stay tender under the heat.
Anchovy sauce
Adds salty, savory depth to the finished fish.

The step that matters

Sealing the parchment packets. If the paper is not folded and twisted tightly, steam and juices escape and the fish can dry out. A sealed packet traps moisture so the cutlet cooks gently in its own juices.

“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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