Why it works: Cream and mace are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 4,009 recipes. The science ↓
Turbot a LA Creme
Ingredients
Directions
Prepare the fish
Use the remains of cold turbot.
Clear away all skin and bone from the flesh of the turbot.
Cut the flesh into nice square pieces, as equally as possible.
Make the sauce
Put the butter into a stewpan and let it melt.
Add the cream and seasoning (salt, cayenne, and pounded mace to taste).
Let the sauce just simmer for one minute, but not boil.
Serve
Lay the fish in the sauce to warm.
Serve garnished with croutons or a paste border.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Cream + macetop 18% of all pairsSmell alikelowCooked together4,009 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Forms the rich, smooth sauce that coats and moistens the fish.
- Turbot (in the method)
- Provides the main flesh, which is gently warmed so it stays tender in the sauce.
The step that matters
Let the sauce just simmer for one minute, but not boil.. Cream boiled hard can separate and turn grainy or oily, while a brief gentle simmer keeps the sauce smooth and thick enough to coat the fish.
“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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