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Piece of Salmon with Montpellier Butter

A salmon fillet glazed with jelly and topped with Montpellier butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Piece of Salmon with Montpellier Butter

Ingredients

Directions

Cook the salmon

  1. Boil the salmon until cooked, then let it cool in the cooking liquid.

  2. Drain the salmon and remove the skin.

Glaze and serve

  1. Trim the salmon neatly and glaze it with jelly.

  2. Decorate with bits of Montpellier butter.

  3. Garnish the dish with pieces of jelly and serve as an entree.

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

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

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

What each ingredient does

Salmon
Forms the main protein, which turns firm and flaky when gently poached.
Jelly
Sets into a glossy coating that shines and protects the surface of the fish.
Montpellier butter
Adds rich fat and flavour as a decorative topping.

The step that matters

Cooking the salmon until just done and cooling it in the liquid. Salmon dries out and turns tough when overcooked. Letting it cool slowly in the cooking liquid helps it stay moist and tender, and the gentle heat finishes the centre without squeezing out 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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