Name: Turbot, to Re-dress
Ingredients: Turbot; Bechamel sauce; Rice (for border); Curry sauce; Boiled rice (for serving)

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 ↓

Turbot, to Re-dress

Ingredients

Directions

Pull the flesh of the turbot into flakes using a fork.
Warm the flakes in Bechamel sauce.
Serve in a border of rice or potatoes.
For a curry version, warm the turbot in curry sauce.
Serve boiled rice in a separate dish.

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.

Turbot + saucetop 1% of all pairs

Smell alikestrong

Cooked together248 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + ricetop 20% of all pairs

Smell alikelow

Cooked together2,396 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Turbot + ricetop 28% of all pairs

Smell alikelow

Cooked together26 recipes

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