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Fried Salmon Trout Cutlets

Fried salmon trout cutlets served with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Salmon Trout Cutlets

Ingredients

Directions

Prepare

  1. Roll the salmon trout cutlets in bread crumbs.

  2. Season with coarse sea salt and black pepper.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Dish on a hot platter and cover with cream 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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Salmon trout cutlets
The main protein, which firms and turns opaque and flaky when fried.
Bread crumbs
Form a coating that crisps and browns in the hot fat, protecting the fish.
Cream sauce
Adds richness and moisture to the cooked cutlets.

The step that matters

Fry in hot fat until golden brown. The fat must be hot enough to set and brown the breadcrumb coating quickly. If it is too cool, the coating soaks up grease and turns soggy, and the delicate fish can dry out while the coating catches up.

“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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