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Escallops of Salmon Mueillo

Salmon escallops seasoned, sautéed, baked, breaded, fried, served with Colbert sauce, stuffed tomatoes, potatoes, lemon, parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and potato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Escallops of Salmon Mueillo

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the salmon

  1. Remove the gills from the salmon escallops and season with pepper and coarse sea salt.

Cook

  1. Sauté the escallops in butter, adding white wine, then cover and cook in the oven at 400°F (200°C) for 5 minutes.

  2. Coat the cooked escallops in breadcrumbs and fry in clarified butter until golden.

Plate and serve

  1. Prepare a Colbert sauce and spread it on the bottom of a dish.

  2. Place the escallops over the sauce and garnish with stuffed tomatoes, scooped potatoes, and lemon slices dipped in chopped parsley.

  3. Serve very hot.

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. Tomato + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Crab + meattop 8% of all pairs
    Smell alikemoderate
    Cooked together448 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Salmon escallops
Forms the main body of the dish and carries the flavour of the fish.
Butter
Adds richness and helps the escallops brown while sautéing.
White wine
Adds acidity and aroma to the pan juices as it cooks down.
Breadcrumbs
Form a crisp, golden coating when fried in clarified butter.
Clarified butter
Fries the coating to an even golden colour with a rich, clean flavour.

The step that matters

Frying the breadcrumb coating. Frying in clarified butter at a steady heat browns the crumbs without burning, since clarified butter has no milk solids to scorch. Cooking the fish first keeps the coating from overcooking.

Swap the tomato

How well each one fits the dish's main ingredients (salmon, pepper, butter, white wine, crab, meat, potato):

  1. Onionfits better
  2. Asparagusfits better
  3. Capsicumfits about as well
  4. Tomatothe original

Fit is the average pairing score against salmon, pepper, butter, white wine, crab, meat, potato. 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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