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Sturgeon Steaks

Sturgeon steaks seasoned with salt, egg yolk, bread crumbs, butter, and cayenne pepper, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sturgeon Steaks

Ingredients

Directions

Prepare

  1. Remove the skin from the sturgeon and cut it into ½ inch thick slices.

  2. Rub the slices with coarse sea salt and the beaten egg yolk.

  3. Sprinkle bread crumbs on top.

Cook and serve

  1. Wrap the slices in butter paper and broil them.

  2. Remove the papers before serving.

  3. Alternatively, broil without the egg, using only salt and season with butter and cayenne pepper.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Sturgeon + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together237 recipes

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

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sturgeon
Forms the main body of the dish, cooked as firm slices.
Egg yolk
Binds the bread crumbs to the fish and helps the coating brown when broiled.
Bread crumbs
Form a crisp coating that adds texture to the outside of the fish.
Butter
Adds moisture and richness, carrying flavour through the broiled fish.

The step that matters

Wrapping the slices in butter paper before broiling. The paper shields the fish from direct heat so it cooks through gently while keeping moisture in. If the slices are left unwrapped or the heat is too fierce, the surface can dry out or scorch before the centre is done.

“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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