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Herb Crusted Halibut with Broccoli Purée and Scallop Mousse and a Langoustine Glaze

A luxurious fish supper of delicately sweet halibut with an indulgent scallop mousse and a crispy potato galette.

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Why it works: Scallop and spinach work together. They rank in the top 16% of all ingredient pairs, and 8 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4
Prep2 hr
Cook1 hr

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Scallop + spinachtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together8 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Fennel + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together723 recipes

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

  4. Garlic + broccolitop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,072 recipes

    Shared aroma: linalool (floral, citrus).

  5. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

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

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

Flavor stand-ins for the leek

How well each one fits the dish's main ingredients (fish, onion, fennel, garlic, white wine, pepper, lemon):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Leekthe original

Fit is the average pairing score against fish, onion, fennel, garlic, white wine, pepper, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).