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Scollops of Turbot

Scallops of Turbot is a baked dish of cold fish in scallop shells topped with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Scollops of Turbot

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Break the cold turbot into small pieces.

  2. In a stew pan, combine the fish with a little salt, pepper, white sauce, cream, anchovy sauce, and cayenne.

Assemble and bake

  1. Butter some scallop shells, then sprinkle the shells with brown crumbs.

  2. Fill the shells with the fish mixture and top them with more brown crumbs.

  3. Bake in a 350°F (175°C) oven until heated through.

Serve

  1. Serve on a napkin in the shells.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  5. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Cold turbot
Provides the flaky fish body that makes up the filling.
White sauce
Adds moisture and a creamy binding that holds the fish together.
Butter
Adds richness and helps the crumbs brown in the oven.
Browned bread crumbs
Form a crisp, golden topping over the filling.

The step that matters

Bake until heated through only. The fish mixture is already cooked, so it only needs to warm through. Overbaking can dry out the sauce and toughen the fish.

“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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