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Fleurettes De Turbot a LA Hollandaise

A plated turbot dish served in aspic molds with hollandaise and truffle rosettes.

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 ↓

Fleurettes De Turbot a LA Hollandaise

Ingredients

Directions

Line the moulds

  1. Line oval moulds with aspic and decorate with strips of truffle to form rosettes.

  2. Mix remaining aspic with mayonnaise and coat the moulds with a layer of this mixture.

Fill and set

  1. Season the fish with salt, pepper, parsley, tarragon, anchovy sauce, and 2 tablespoons of mayonnaise.

  2. Fill the lined moulds three-quarters full with the fish mixture and top with remaining mayonnaise.

  3. Place the moulds on ice to set.

Serve

  1. Turn out and serve on a bed of salad or blocks of aspic.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Turbot + anchovytop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

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

  5. Parsley + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,702 recipes

    Shared aroma: linalool (floral, citrus).

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 mould and gives the dish its delicate, flaky texture.
Mayonnaise
Adds moisture and richness, keeping the fish filling soft and smooth.
Aspic jelly
Gelatine-based jelly that sets around the fish and holds the shape when turned out.
Anchovy sauce
Adds salty, savoury depth to the fish filling.

The step that matters

Setting the moulds on ice. Aspic is gelatine, which sets only when well chilled. If the moulds are not cold and firm enough, the filling can stay soft or break apart when turned out.

Swap the parsley

How well each one fits the dish's main ingredients (turbot, truffle, anchovy, sauce, pepper):

  1. Capersfits better
  2. Parsleythe original
  3. Thymefits less well
  4. Garlicfits less well

Fit is the average pairing score against turbot, truffle, anchovy, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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