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Filleted Turbot

Filleted turbot cooked in butter, seasoned with salt and pepper, served with shrimp sauce and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Filleted Turbot

Ingredients

Directions

Prepare

  1. Dry the fillets and season with salt and pepper.

Cook

  1. Melt the butter in a frying pan and add the fillets side by side.

  2. Cook over medium heat for a few minutes, then turn them over when half cooked.

  3. Cook for about 10 minutes total.

Serve

  1. Drain on kitchen paper and arrange in a circle on a dish.

  2. Pour shrimp sauce over the fillets and garnish with fried parsley 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Turbot + buttertop 21% of all pairs
    Smell alikelow
    Cooked together372 recipes

    Shared aroma: octanal (fat, soap).

  5. Turbot + lemontop 28% of all pairs
    Smell alikelow
    Cooked together273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Turbot fillets
Form the main body of the dish, cooking to a moist, flaky texture.
Butter
Adds fat for richness and helps the fish brown lightly in the pan.
Lemon juice
Adds acidity that brightens the flavor of the rich fish and butter.

The step that matters

Turning the fillets at half cooked. Fish proteins set and firm as they heat, so turning once at the midway point browns both sides evenly without tearing the delicate flesh. Overcooking dries it out and makes it flake apart.

“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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