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Turbot with Cauliflower Cheese Purée

Pan-fried turbot is given an Asian flavour with seaweed salt, served with a cauliflower cheese sauce, clams and fried vegetables.

By bbcfood · From Open Recipes · 17 ingredients
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Why it works: Cauliflower and turbot work together. They rank in the top 28% of all ingredient pairs, and 4 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Serves 4
Prep30 min
Cook30 min

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 200°C (400°F). Break the second cauliflower into florets, toss with the olive oil and a little sea salt, and roast on a tray for 25 minutes until golden.

  2. Finely chop the half onion. Put the clams in a pan with the onion and white wine, cover and steam 3 to 4 minutes until open. Discard any clams that stay shut, then strain and keep the liquor.

  3. Cut the first cauliflower into small florets and simmer in the milk for 10 minutes until tender. Drain, reserving the milk.

  4. Melt 50g butter in a pan, stir in the flour and cook 1 minute. Gradually whisk in the reserved milk and simmer 3 minutes. Stir in the cheddar until melted.

  5. Blend the cooked cauliflower with the cheese sauce and a little of the clam liquor until smooth. Season with sea salt and keep warm.

  6. Cut the carrots and broccoli, then steam them over boiling water for 5 minutes until just tender. Toss with a little butter from the remaining 50g and sea salt.

  7. Heat the sunflower oil and remaining butter in a frying pan. Season the turbot with sea salt and cook 3 to 4 minutes per side until the flesh is opaque and flakes, reaching 145°F (63°C).

  8. Toast the nori briefly in a dry pan, then crumble it. Serve the turbot on the purée with the roasted cauliflower, vegetables and clams, sprinkled with nori.

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cauliflower + turbottop 28% of all pairs
    Aroma overlapmoderate
    Mentioned together4 recipes

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

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. White wine + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clam + buttertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Onion + white winetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together4,426 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (cauliflower, milk, clam, sunflower, white wine, butter, flour):

  1. Potatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Capsicumabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against cauliflower, milk, clam, sunflower, white wine, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).