Name: Blanquette of Sturgeon
Ingredients: 2 pounds sturgeon; white wine; mirepoix; truffles; button mushrooms; Alemande sauce; lobster croquettes

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Blanquette of Sturgeon

Ingredients

Directions

Braise the sturgeon in white wine mirepoix for about 45 minutes.
Set the sturgeon to cool in its own liquid.
Drain and cut the sturgeon into scallops.
In a stewpan, combine the sturgeon with scallops of truffles and button mushrooms.
Add Alemande sauce and some reduced mirepoix.
Warm the blanquette and dish it up in a dome shape.
Garnish with lobster croquettes and 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.

Truffle + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
White wine + mushroomtop 5% of all pairs

Smell alikemoderate

Cooked together1,765 recipes

Shared aroma: ethyl octanoate (fruity).
Sauce + lobstertop 6% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sturgeon + saucetop 12% of all pairs

Smell alikemoderate

Cooked together93 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sturgeon + lobstertop 13% of all pairs

Smell alikemoderate

Cooked together27 recipes

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