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Turbot

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Turbot

Ingredients

Directions

  1. Wash and cleanse the fish thoroughly.

  2. Rub alegar over the fish for firmness.

  3. Place the fish belly upwards in a fish plate and cover tightly with a cloth.

  4. Boil water with plenty of salt and vinegar, then add the fish once boiling.

  5. Boil gently and skim the surface to prevent discoloration.

  6. Once cooked, carefully remove the fish and drain it.

  7. Remove the cloth and transfer the fish to a serving dish cautiously.

  8. Garnish with oyster patties or fried oysters, and serve with lobster or gravy sauce in boats, garnished with crisped parsley and pickles.

  9. For an alternative method, layer thyme, parsley, sweet herbs, and sliced onion in a stew pan, place the fish on top, and sprinkle with herbs, chives, and sweet basil.

  10. Cover with equal parts white wine and vinegar, add bay salt and whole pepper, then cook over gentle heat.

  11. After cooking, leave the fish in the liquid while preparing the sauce.

  12. In a saucepan, melt butter, add anchovies, capers, chives, pepper, salt, nutmeg, flour, vinegar, and a little water, shaking continuously.

  13. Pour the sauce over the fish before serving.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  3. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

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

Swap the onion

How well each one fits the dish's main ingredients (turbot, fish, vinegar, thyme, parsley, chive, basil):

  1. Shallotfits better
  2. Leekfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against turbot, fish, vinegar, thyme, parsley, chive, basil. Candidates are from the same food group and used in at least 100 recipes.

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