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Fillets of Turbot with Mushrooms a LA Bechamelle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Fillets of Turbot with Mushrooms a LA Bechamelle

Ingredients

Directions

  1. Prepare the turbot fillets in a sauté pan.

  2. Once cooked, place the fillets on a serving dish.

  3. Pour a generous amount of bechamel sauce over the fillets.

  4. Add plenty of mushrooms to the sauce before serving.

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. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Turbot + mushroomtop 22% of all pairs
    Smell alikelow
    Cooked together65 recipes

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

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

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