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Lobster or Salmon Cutlets

A dish of salmon or lobster formed into cutlets, coated in cracker crumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Lobster or Salmon Cutlets

Ingredients

Directions

Make the mixture

  1. Pound the salmon or lobster to a paste.

  2. Add the butter, soaked cracker crumbs, and seasonings; mix well.

  3. Rub the mixture through a sieve.

  4. Add the egg yolk.

  5. Heat thoroughly.

Shape and coat

  1. When cool enough to handle, shape the mixture like lamb chops.

  2. Roll in cracker crumbs.

  3. Dip in beaten egg.

  4. Roll in crumbs again.

Fry and serve

  1. Fry in deep fat until golden brown.

  2. Garnish with lemon and parsley, and serve with lobster or tomato 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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  3. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Salmon or lobster
Forms the main body of the cutlets and gives them their flavor.
Cracker crumbs
Absorb moisture and bind the mixture, then form a crisp golden crust.
Egg yolk
Acts as a binder that helps the cutlets hold their shape.
Butter
Adds richness and moisture, and helps the cutlets brown.
Cream
Adds moisture and softness to the mixture.

The step that matters

Coating and frying in deep fat. The egg and crumb coating must be set in hot fat until golden brown. Oil that is too cool lets the coating soak up grease and fall apart, while the fish inside needs to heat through without drying out.

Swap the mace

How well each one fits the dish's main ingredients (salmon, cream, butter, anchovy, pepper, egg):

  1. Capersfits better
  2. Parsleyfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against salmon, cream, butter, anchovy, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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