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Salmon Turbot

A baked dish of salmon layered with a milk and flour mixture and topped with buttered bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon Turbot

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. In a bowl, dissolve the flour in half of the milk.

  2. In a saucepan, combine the remaining milk and butter, and cook until thickened.

  3. Let the mixture cool, then stir in the beaten eggs.

Assemble and bake

  1. Layer the salmon and the milk mixture in a baking dish, alternating between them.

  2. Top with buttered bread crumbs.

  3. Bake in a 350°F (175°C) oven for 30 minutes.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the milk mixture so it sets into a sauce rather than staying watery.
Milk
Forms the base of the sauce, which thickens as it cooks.
Butter
Adds richness and fat, giving the sauce a smoother, softer texture.
Eggs
Add structure as they set, helping the sauce firm up when baked.

The step that matters

Let the mixture cool before adding the eggs. Adding beaten eggs to a hot mixture can scramble them unevenly. Cooling first lets the eggs blend smoothly and set gently in the oven.

“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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