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Souffle De Turbot a LA Senn

A soufflé made from poached turbot, enriched with white sauce, truffles, champignons, and ox tongue, finished with a sherry demi‑glace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Souffle De Turbot a LA Senn

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the fish

  1. Poach the turbot carefully in Chablis.

  2. Let the poached turbot cool.

  3. Divide the best part into escalopes.

  4. Pound the trimmings.

  5. Add the egg, a little reduced white sauce, and seasoning to the trimmings.

Assemble and steam

  1. Spread half of this mixture on the escalopes.

  2. Add a thin layer of chopped truffles and champignons.

  3. Cover with the remaining mixture.

  4. Smooth the top with a palette knife.

  5. Steam gently for 20 minutes.

Make the sauce and serve

  1. Reduce the demi‑glace sauce with sherry.

  2. Skim the sauce.

  3. Add chopped ox tongue.

  4. Season to taste.

  5. Serve the fish masked with the sauce.

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. Turbot + truffletop 14% of all pairs
    Smell alikelow
    Cooked together39 recipes

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

  3. Truffle + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together297 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  5. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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, providing the delicate flaky fish that the soufflé mixture surrounds.
Egg
Binds the pounded fish trimmings so the mixture holds together and sets when steamed.
Rich white sauce
Adds moisture and richness to the fish mixture, keeping it tender rather than dry.
Truffles
Contribute a strong earthy aroma and distinctive flavour to the filling.
Champignons
Add savoury, earthy flavour and a little moisture to the filling layer.

The step that matters

Steam gently for 20 minutes. Gentle heat lets the egg-bound fish mixture set evenly. Vigorous boiling can make the egg curdle and leave the soufflé rough and porous.

“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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