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Turbot, Pickled

Pickled turbot made by simmering fish bones with vegetables, then seasoning with sherry or vinegar and serving cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Turbot, Pickled

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare

  1. Remove the flesh from the bones of the cooked turbot in large pieces and place in a deep dish.

  2. In a saucepan, combine the bones and trimmings with 1 pint of water, onion, turnip, carrot, parsley, thyme, and bay leaf.

Make the stock

  1. Simmer gently for 30 minutes.

  2. Add sherry or vinegar.

  3. Let the liquid cool.

  4. Strain the liquid over the fish.

Serve

  1. Serve the dish cold.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Turbot remains
Provides the cooked fish that is set in the pickling liquid.
Sherry or vinegar
Adds acidity that gives the pickling liquid its sharp, preserving character.
Onion
Adds sweetness and aroma to the simmered stock.

Swap the onion

How well each one fits the dish's main ingredients (turbot, clove, turnip, carrot, parsley, thyme, sherry):

  1. Leekfits better
  2. Shallotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against turbot, clove, turnip, carrot, parsley, thyme, sherry. Candidates are from the same food group and used in at least 100 recipes.

“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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