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Fillets of Turbot G Rillee

Grilled fillets of turbot coated in egg and breadcrumbs, served with Italienne sauce or sharp sauce a l’espagnole with mushrooms.

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 ↓

Fillets of Turbot G Rillee

Ingredients

Directions

Prepare the fish

  1. Beat the egg in a bowl with pepper and salt.

  2. Cut the fillets into two or three pieces and toss them in the egg mixture.

  3. Coat the fillets in bread crumbs.

  4. Place the fillets on parchment paper.

  5. Dip the fillets in clarified butter, then coat them in bread crumbs again.

Grill and serve

  1. Grill the fillets over a moderate fire until golden brown on both sides.

  2. Arrange the fillets on a serving dish and place Italienne sauce or sharp sauce a l’espagnole with mushrooms in the center.

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

Turbot fillets
Provide the main flaky white fish that cooks through over the fire.
Egg
Binds the seasoning and coating so the bread crumbs adhere to the fish.
Bread crumbs
Form a crisp, golden crust that protects the delicate fish while grilling.
Clarified butter
Carries heat into the crumb coating and promotes even browning.

The step that matters

Grill over a moderate fire until golden brown on both sides. A fire that is too hot scorches the breadcrumb crust before the delicate fish cooks through, while too low a heat leaves it pale and soggy. Moderate heat lets the proteins set gently and the crumbs brown evenly.

“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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