Skip to main content
Main

Filleted Turbot

Filleted Turbot is a lightly seasoned fish fillet cooked in butter and lemon, served with shrimp sauce and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Filleted Turbot

Ingredients

Directions

Prepare

  1. Divide the fillets into neat pieces about the size of two fingers.

  2. Dry the fillets and season with salt and pepper.

Cook

  1. Melt a slice of butter in a frying pan.

  2. Add a teaspoon of lemon juice.

  3. Place the fillets side by side in the pan over medium heat.

  4. Cook for a few minutes.

  5. Turn the fillets over when half cooked.

  6. Cook for about ten minutes total.

  7. Drain the fillets on kitchen paper.

Serve

  1. Arrange the fillets in a circle on a dish.

  2. Pour shrimp sauce over the fillets.

  3. Garnish with fried parsley in the center.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Turbot + buttertop 21% of all pairs
    Smell alikelow
    Cooked together372 recipes

    Shared aroma: octanal (fat, soap).

  5. Turbot + lemontop 28% of all pairs
    Smell alikelow
    Cooked together273 recipes

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

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

What each ingredient does

Turbot fillets
Provide the flaky white flesh that forms the main body of the dish.
Butter
Adds richness and helps the fillets brown lightly in the pan.
Lemon juice
Adds acidity that brightens the buttery flavour of the fish.

The step that matters

Turning the fillets. Turning only once, at the halfway point, lets both sides cook through gently. Turning too early or too often can tear the delicate flesh and stop it from browning evenly.

“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.

More turbot fillets recipes

Baked 3 See all 3 →

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes