Why it works: Turbot and lemon work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Turbot
Ingredients
Directions
Empty the fish and clean the inside.
Rub a little coarse sea salt over the outside to remove slime, then wash in several waters.
Dry with a cloth and rub all over with a cut lemon to whiten.
Do not cut off the fins.
Make an incision down the thickest part of the dark side to prevent the skin from cracking.
Remove any unsightly red spots with salt and lemon juice.
Serve the fish with the white side up.
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 + lemontop 28% of all pairsSmell alikelowCooked together273 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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