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Turbot Au Gratin Garni Be Champignons

A baked turbot topped with sautéed mushrooms, cream, breadcrumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turbot Au Gratin Garni Be Champignons

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Clean and prepare the turbot, removing any gills.

Assemble

  1. In a pan, sauté the mushrooms in butter until soft.

  2. Place the turbot in a baking dish and season with salt and pepper.

  3. Spread the sautéed mushrooms over the turbot.

  4. Pour cream over the fish and top with breadcrumbs.

Bake

  1. Bake in the oven for 25-30 minutes until golden and cooked through.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  3. Turbot + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together127 recipes

    Shared aroma: octanal (fat, soap).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Turbot
Forms the main body of the gratin and becomes flaky and tender as it cooks through.
Mushrooms
Add earthy flavour and moisture, softened in butter before going onto the fish.
Butter
Softens the mushrooms and carries their flavour, adding richness.
Cream
Adds moisture and richness, thickening slightly as it heats to coat the fish.
Breadcrumbs
Form a crisp top that browns in the oven, adding texture contrast.

The step that matters

Clean and prepare the turbot, removing any gills. Gills carry bitter, off flavours and can cloud the dish, so they must be fully removed before cooking. Fish should also be cooked just until it flakes, since overcooking makes it dry and tough.

“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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