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Boiled Turbot and Lobster-sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turbot and lobster work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry octanal, which smells fat, soap. The science ↓

Boiled Turbot and Lobster-sauce

Ingredients

Directions

  1. Wash the turbot in a basin of cold water.

  2. Fill a fish kettle with cold water and add enough salt to make it taste salty. Bring to a boil.

  3. Remove the turbot from the water and place it on the drainer of the fish kettle.

  4. Submerge the turbot in the boiling water and let it boil for 20 to 30 minutes, skimming the water as needed.

  5. Once cooked, the flesh will separate from the bones. Carefully drain the turbot and place it on a hot serving dish.

  6. While the turbot is boiling, prepare the lobster sauce: Break the shell of the lobster using a chopper, hitting with the blade.

  7. Remove the shell from the claws and back, and extract the flesh.

  8. Chop the lobster flesh into small dice.

  9. If using a hen-lobster, remove the coral from the neck and back, and wash it in cold water.

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. Turbot + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  2. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Turbot + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together127 recipes

    Shared aroma: octanal (fat, soap).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

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