Why it works: Anchovy and turbot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 110 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Mayonnaise
Ingredients
Directions
Prepare the sauce
Prepare the mayonnaise and flavor it with cayenne and anchovy essence or butter.
Color the mayonnaise with lobster-coral.
Arrange and serve
Arrange alternate slices of lobster and fish on a serving dish.
Create a border with the fish and lobster, filling the center with fresh salad.
Sauce the salad just before serving.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Anchovy + turbottop 4% of all pairsSmell alikestrongCooked together110 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Anchovy + lobstertop 4% of all pairsSmell alikemoderateCooked together470 recipes
Shared aroma: octanal (fat, soap).
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Lobster + turbottop 5% of all pairsSmell alikemoderateCooked together163 recipes
Shared aroma: octanal (fat, soap).
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Pepper + anchovytop 17% of all pairsSmell alikelowCooked together3,232 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Pepper + lobstertop 27% of all pairsSmell alikelowCooked together2,247 recipes
Shared aroma: octanal (fat, soap).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mayonnaise
- Provides a rich, creamy coating that carries the flavor of the seafood.
- Cold lobster
- Supplies the main sweet, firm seafood flavor and texture of the salad.
- Cold turbot or large soles
- Adds delicate, flaky white fish that contrasts with the firmer lobster.
- Anchovy essence or anchovy butter
- Adds savory depth that enhances the seafood flavor in the mayonnaise.
The step that matters
Sauce the salad just before serving. Mayonnaise is an emulsion that can thin, weep, or make fresh salad leaves wilt if dressed too early, so saucing at the last moment keeps the texture crisp and the sauce intact.
“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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