Skip to main content
Main

Turbot Au Gratin'

A baked turbot dish topped with béchamel, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 Au Gratin'

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the turbot into small pieces, removing all skin and bones.

  2. Place the fish in a saucepan and moisten with béchamel sauce.

  3. Heat the mixture thoroughly without boiling.

Bake and serve

  1. Spread the mixture on a dish and cover with finely grated bread crumbs.

  2. Dot the top with small pieces of butter.

  3. Brown in the oven at 400°F (200°C) or under a salamander.

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 + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together248 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: octanal (fat, soap).

  5. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Turbot
Provides the flaky fish that forms the body of the dish.
Bechamel sauce
Adds moisture and a creamy texture that keeps the fish from drying out.
Bread crumbs
Form a crisp topping that browns in the oven.
Butter
Adds fat that helps the topping brown and gives richness.

The step that matters

Heat the mixture thoroughly without boiling. Boiling a béchamel-based sauce can cause it to separate or turn grainy, and gentle heating keeps the fish moist and the sauce smooth before it goes into the oven.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes