Why it works: Turbot and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Dinner for 8 Persons
Ingredients
Directions
Prepare Flemish soup as the first course.
Serve turbot garnished with fried smelts and red mullet with Italian sauce.
For the entrees, cook tendrons de veau with truffles and lamb cutlets with sauce piquante.
For the second course, roast the loin of veal with Béchamel sauce, and serve roast haunch of venison and braised ham with vegetables.
For the third course, roast hare and serve with plum tart, whipped cream, punch jelly, compote of damsons, marrow pudding, and dessert.
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.
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Turbot + saucetop 1% of all pairsSmell alikestrongCooked together248 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Smelt + saucetop 1% of all pairsSmell alikestrongCooked together103 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Turbot + smelttop 2% of all pairsSmell alikestrongCooked together26 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Truffle + vealtop 11% of all pairsSmell alikelowCooked together815 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Truffle + hamtop 12% of all pairsSmell alikemoderateCooked together516 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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