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Turbot Grilled

Grilled Turbot with egg, pepper, salt, bread crumbs, clarified butter, served with Italian sauce.

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 ↓

Turbot Grilled

Ingredients

Directions

Prepare

  1. Crimp the turbots in two or three places on both sides.

  2. In a bowl, beat together the egg, pepper, and salt. Brush the mixture over the turbots and sprinkle with bread crumbs.

Grill

  1. Pour clarified butter over the turbots and add more bread crumbs.

  2. Place the turbots on a grill over a charcoal fire, keeping them at a distance to avoid burning.

  3. Turn the turbots carefully to prevent breaking the skins.

Serve

  1. Serve the turbots on a dish with Italian sauce underneath.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and sauce 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

Egg
Binds the seasoning and helps the bread crumbs cling to the fish.
Bread crumbs
Form a crisp, browned crust on the outside of the fish.
Clarified butter
Carries heat to the surface, promoting browning and adding richness.

The step that matters

Turn the turbots carefully. The skin is fragile and the crumb coating can break off if the fish is turned roughly. Keeping the fish at a distance from the charcoal lets it cook through without the coating burning before the interior is done.

“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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