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Sturgeon Roasted in a Marinade

A roasted sturgeon seasoned with a simple olive oil, lemon juice, salt, and pepper mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Sturgeon Roasted in a Marinade

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the marinade by mixing olive oil, lemon juice, coarse sea salt, and pepper.

  3. Coat the sturgeon with the marinade and let it sit for 30 minutes.

Roast and serve

  1. Place the sturgeon in a roasting pan and roast for 25-30 minutes until cooked through.

  2. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  4. Sturgeon + olivetop 20% of all pairs
    Smell alikelow
    Cooked together38 recipes

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

  5. Sturgeon + lemontop 28% of all pairs
    Smell alikelow
    Cooked together136 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Sturgeon
Is the main protein that is cooked through by roasting.
Olive oil
Carries the marinade and helps keep the fish moist during roasting.
Lemon juice
Adds acidity to the marinade, brightening the flavour of the fish.

The step that matters

Roasting until cooked through. Sturgeon is lean, so overcooking dries out the flesh while undercooking leaves it unsafe. Checking that it is opaque and flakes easily at the thickest point helps you hit the right moment.

“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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