Name: Boiled Turbot and Hollandaise Sauce
Ingredients: 1 medium-sized turbot; ½ cup coarse sea salt; water; lemon juice

Why it works: Turbot and lemon work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Boiled Turbot and Hollandaise Sauce

Ingredients

1 medium-sized turbot
½ cup coarse sea salt
water
lemon juice

Directions

Clean the turbot thoroughly without cutting off the fins.
Soak the fish in a mixture of warm water and salt for 1.5 hours to remove slime.
Rub the fish with lemon juice.

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.

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

Lemon Sauce236 recipes

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

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Boiled Turbot and Hollandaise Sauce