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Turbot and Brtll

Turbot simmered, cooled, then baked on a buttered sheet with Parisian sauce and a seafood and mushroom garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Turbot and Brtll

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.

Poach and cool

  1. Preheat the oven to 350°F (175°C).

  2. Simmer the turbot in the oven for about 45 minutes.

  3. Baste the turbot every 5 minutes.

  4. Drain the turbot.

  5. Let the turbot cool in the larder.

  6. Reserve the cooking liquid.

  7. Mix the reserved liquid with enough Parisian sauce for garnishing.

Prepare and bake

  1. Once cooled, place the turbot on a buttered baking sheet.

  2. Spread the turbot with a thin layer of reduced Allemande sauce.

  3. Sprinkle the turbot with fried bread crumbs.

  4. Moisten the turbot with a little consommé and wine.

  5. Bake for 20 minutes until warmed through.

Serve

  1. Gently slide the turbot onto a serving dish.

  2. Sauce the turbot with part of the prepared Parisian sauce.

  3. Garnish with crayfish tails, mussels, oysters, button mushrooms, and truffles tossed in glaze.

  4. Serve the remaining sauce in a separate dish.

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. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Turbot
Forms the main body of the dish, and its flesh cooks gently to stay moist.
Consommé
Adds moisture and savoury flavour while the turbot warms through.
Parisian sauce
Provides a rich, creamy coating that adds moisture and flavour to the fish.
Bread crumbs
Give the surface a crisp texture and help it brown in the oven.
Butter
Adds richness and keeps the fish from sticking to the baking sheet.

The step that matters

Let the turbot cool fully before saucing and baking. Cooling firms the delicate flesh so it holds its shape when moved, and the sauce and crumbs stay on the surface instead of sliding off or turning soggy.

“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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