Name: Dinner At the Clarendon
Ingredients: Turbot; lobster; Dutch sauces; salmon; red mullet; fried cod; whitebait

Why it works: Turbot and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dinner At the Clarendon

Ingredients

Directions

Prepare the turbot by cooking it with lobster and Dutch sauces.
Serve salmon a la Tartare.
Cook red mullet a la cardinal.
Fry the cod until golden brown.
Serve whitebait as a side dish.

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.

Turbot + saucetop 1% of all pairs

Smell alikestrong

Cooked together248 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Turbot + lobstertop 5% of all pairs

Smell alikemoderate

Cooked together163 recipes

Shared aroma: octanal (fat, soap).
Lobster + saucetop 6% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Lobster + salmontop 14% of all pairs

Smell alikemoderate

Cooked together313 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Turbot + salmontop 15% of all pairs

Smell alikelow

Cooked together129 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).