Name: Turbot Boiled with Lobster Sauce
Ingredients: 1 Turbot; Lobster Sauce; Fish Sauce

Why it works: Turbot and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Turbot Boiled with Lobster Sauce

Ingredients

1 Turbot
Lobster Sauce
Fish Sauce

Directions

Boil the turbot until cooked through.
Prepare the lobster sauce separately.
Serve the boiled turbot with lobster sauce and fish sauce on the side.

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 + saucetop 1% of all pairs

Smell alikestrong

Cooked together248 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Turbot + lobstertop 5% of all pairs

Smell alikemoderate

Cooked together163 recipes

Shared aroma: octanal (fat, soap).
Lobster + saucetop 6% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + fish saucetop 31% of all pairs

Smell alikelow

Cooked together469 recipes
Turbot + fish saucetop 32% of all pairs

Smell alikemoderate

Cooked together10 recipes

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