Skip to main content

Boiled Turbot and Lobster Sauce or Sauce Hollandaise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Boiled Turbot and Lobster Sauce or Sauce Hollandaise

Ingredients

Directions

  1. Bring a large pot of water to a boil, ensuring it reaches 3 to 4 inches above the fish.

  2. Add enough salt to the boiling water to taste and skim off any foam.

  3. Rub the white side of the turbot with half a lemon, then place it in the pot.

  4. Simmer the turbot slowly for about 30 minutes, or until cooked through.

  5. Remove the turbot and place it on a serving dish, garnishing with thin lemon slices.

  6. Remove the flesh from the lobster's body and claws, and cut it into small dice.

  7. Pound the lobster coral with a bit of butter and strain it through a fine sieve.

  8. In a saucepan, combine the remaining butter and flour, add water, and bring to a boil.

  9. Stir in the lobster coral, anchovy sauce, and season with salt, pepper, and cayenne.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Turbot + anchovytop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

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

  5. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

You might also like

Lemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipes