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Baked Salmon Trout

A trout baked with butter, cream, milk, egg white, and parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Salmon Trout

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and bake

  1. Preheat your oven to 300°F (150°C).

  2. Place the cleaned trout in a dripping pan with water and melted butter to prevent scorching.

  3. Bake slowly, basting often.

Make the sauce and serve

  1. In a separate pot, combine cream, milk, melted butter, beaten egg white, and chopped parsley.

  2. Heat the sauce until it is boiling hot.

  3. Serve the trout on a hot dish with a few spoonfuls of the sauce over it.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Butter
Adds richness and moisture, and helps keep the fish from scorching in the pan.
Cream
Makes the sauce rich and smooth, giving it body.
Egg white
Helps thicken the sauce and gives it a light, set texture when heated.
Milk
Thins the cream into a pourable sauce that coats the fish.

The step that matters

Bake slowly, basting often. Low heat cooks the trout gently so it stays moist, and frequent basting with the fat and liquid in the pan keeps the surface from drying out. Skipping the basting or raising the heat can leave the flesh dry.

Swap the parsley

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Tarragonfits about as well
  4. Parsleythe original

Fit is the average pairing score against butter, cream, milk, 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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