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To Boil a Turbot

A boiled turbot seasoned with vinegar, sea salt, and water, served with lemon and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turbot and vinegar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 132 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Boil a Turbot

Ingredients

Directions

Prepare

  1. Wash the turbot clean without soaking it in water.

  2. Rub the turbot with vinegar and place it on a fish plate, white side up.

Boil and serve

  1. In a pot, combine hard water with salt and vinegar.

  2. Boil the turbot slowly for about 1 hour if large.

  3. Serve garnished with lemon and horseradish.

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 + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together132 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

Vinegar
Adds acidity that helps firm the fish flesh and brightens its flavor.
Sea salt
Seasons the poaching liquid and the fish, lightly firming the flesh.

The step that matters

Boil the turbot slowly. Gentle heat cooks the fish evenly and keeps the flesh moist and tender. Vigorous boiling can break the flesh apart and toughen it.

“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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