Name: Fillets of Turbot a LA Maitre D' Hotel
Ingredients: fillets of turbot; steward’s sauce; garlic

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 ↓

Fillets of Turbot a LA Maitre D' Hotel

Ingredients

fillets of turbot
steward’s sauce
garlic

Directions

Remove the fillets from the turbot immediately after serving, if enough is left for a dish.
Set the fillets aside for the next day.
Cut the fillets into neat pieces and place them in a saucepan.
Cover the fillets with steward’s sauce and add a small amount of minced garlic.
Ensure the sauce is as thick as good cream.
Serve the fillets and pour the sauce over them.

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).
Sauce + garlictop 22% of all pairs

Smell alikelow

Cooked together5,007 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Turbot + garlictop 29% of all pairs

Smell alikelow

Cooked together31 recipes

Shared aroma: octanal (fat, soap).