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Turbot with Chicken and Mushroom ‘marrowbone’ and Cognac Jus

This creative plateful uses chicken and ceps rolled up in slices of bread to mimic the look of a marrowbone.

By bbcfood · From Open Recipes · 33 ingredients
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Why it works: Red wine and turbot 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

Serves 4
Prep30 min
Cook2 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

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.

  1. Red wine + turbottop 27% of all pairs
    Aroma overlaplow
    Mentioned together8 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,188 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, carrot, celery, thyme, pepper, red wine, veal):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, carrot, celery, thyme, pepper, red wine, veal. 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).