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To Dress a Turbot with Capers

A boiled turbot served with butter and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turbot and capers work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry octanal, which smells fat, soap. The science ↓

To Dress a Turbot with Capers

Ingredients

Directions

Prepare

  1. Clean and prepare the Turbot.

Cook and serve

  1. Boil the fish in salted water until cooked through.

  2. Remove from water and place on a serving dish.

  3. Melt butter and mix in capers.

  4. Pour the caper butter over the Turbot before serving.

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. Turbot + caperstop 14% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: octanal (fat, soap).

  2. Capers + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Turbot + buttertop 21% of all pairs
    Smell alikelow
    Cooked together372 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Turbot
Is the main fish, cooked gently in salted water until flaky and opaque throughout.
Capers
Add a briny, sharp acidity that cuts through the richness of the butter.
Butter
Forms the warm sauce that carries the capers and coats the fish with richness.

The step that matters

Boil the fish until cooked through. Turbot overcooks quickly and turns dry and tough, so it should be removed as soon as it is opaque and flakes easily.

“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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