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Turbot and Lobster Sauce

A turbot fillet cooked in salted water with lemon, served with lobster sauce and garnished with parsley and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turbot and Lobster Sauce

Ingredients

Directions

Prepare and poach

  1. Choose a turbot and prepare it 45 minutes to 1 hour before dinner.

  2. Place the turbot with lemon slices in boiling salted water.

  3. Start cooking quickly; once boiling, move the pan to the side of the fire.

  4. Check for doneness with a knife; it should be fully cooked.

Serve

  1. Serve garnished with green parsley and horseradish around the dish.

  2. Serve lobster sauce separately in a boat.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Turbot + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together248 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: octanal (fat, soap).

  4. Parsley + horseradishtop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Turbot
Firm white flesh that holds its shape and flakes when fully cooked.
Lobster sauce
Adds rich, savoury flavour and moisture alongside the mild, lean fish.

The step that matters

Checking for doneness with a knife. Fish keeps cooking from residual heat and turns dry and tough if overcooked. Test at the thickest point; the flesh should be opaque and flake easily, and it should not be pushed past that point.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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