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To Bake Sturgeon

A baked sturgeon served with a gravy made from bread crumbs, butter, wine, ketchup, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Bake Sturgeon

Ingredients

Directions

Prepare the fish

  1. Scrape the sturgeon well and cut out the gristle.

  2. Boil the sturgeon for 20 minutes to extract the oil, then remove and pull off the large scales.

  3. Make a force-meat by mixing bread crumbs, butter, salt, parsley, and shallot.

  4. When the sturgeon is cold, stuff it with the force-meat.

Stew and finish

  1. Place the sturgeon in a pan with water, wine, ketchup, salt, and cayenne.

  2. Stew the sturgeon until done.

  3. Thicken the gravy with butter rubbed in brown parsley.

  4. Garnish with sprigs of parsley.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Bread + shallottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Sturgeon
Firm, rich fish flesh that forms the main body of the dish and holds its shape while stewing.
Bread crumbs
Absorb moisture and butter in the force-meat, giving the stuffing a soft, cohesive texture.
Butter
Adds fat and richness to the stuffing and, worked into the gravy, gives it body and flavour.
Wine
Adds acidity and aroma to the stewing liquid.
Shallot
Adds a mild, onion-like aroma and sweetness to the stuffing.
Ketchup
Adds tomato sweetness and acidity to the stewing liquid.

The step that matters

Stew the sturgeon until done. Fish protein sets and toughens once cooked through, so it dries out and falls apart if it keeps simmering. Stop as soon as the flesh flakes easily.

Swap the shallot

How well each one fits the dish's main ingredients (sturgeon, bread, butter, parsley, wine, ketchup, pepper):

  1. Shallotthe original
  2. Capsicumfits about as well
  3. Carrotfits about as well
  4. Tomatofits less well

Fit is the average pairing score against sturgeon, bread, butter, parsley, wine, ketchup, pepper. 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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