Why it works: Turbot and red wine work together. They rank in the top 27% of all ingredient pairs, and 8 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
Ingredients
Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: fish
Directions
Prepare the fish
Clean and wash the fish, cut into pieces, salt and let sit for a half hour.
Cook
Place the thinly sliced carrot, parsley root and onion on the bottom of a pan.
Arrange the fish pieces, cloves, juniper berries and bay leaf on the vegetables.
Pour the wine and 3-4 tablespoons of water in and set to boil at high temperature.
When it actually starts boiling, reduce the heat, cover the pan and let simmer.
When the fish is done, carefully drain all liquid into another pan, add the butter beaten with the flour to this liquid, mix and let it simmer until the sauce starts to thicken a little.
Serve
Arrange the fish on a serving platter, the quartered potatoes (boiled separately) around it and pour the strained sauce on top of the potatoes.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Turbot + red winetop 27% of all pairsAroma overlaplowMentioned together8 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Parsley + carrottop 1% of all pairsAroma overlapstrongMentioned together8,053 recipes
Shared aroma: myristicin (spice, warm).
-
Carrot + clovetop 3% of all pairsAroma overlapstrongMentioned together4,916 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Red wine + clovetop 4% of all pairsAroma overlapmoderateMentioned together636 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Carrot + oniontop 4% of all pairsAroma overlapstrongMentioned together21,599 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
- Turbot
- Provides the main protein, which firms and turns opaque as it cooks gently in the wine.
- Red wine
- Flavours the cooking liquid and, once reduced, forms the base of the sauce.
- Flour
- Thickens the cooking liquid into a light sauce when mixed with butter.
- Butter
- Adds richness and body to the sauce.
- Potatoes
- Provide a starchy side that soaks up the sauce.
The step that matters
Simmering the fish gently. Fish proteins toughen and dry out when boiled hard, so the heat must drop to a gentle simmer once boiling begins, with the pan covered to keep the fish moist.
Flavor stand-ins for the clove
How well each one fits the dish's main ingredients (turbot, red wine, flour, butter, parsley, carrot, onion):
- Thymebetter flavor fit
- Celerybetter flavor fit
- Garlicbetter flavor fit
- Clovethe original
Fit is the average pairing score against turbot, red wine, flour, butter, parsley, carrot, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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