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Turbot, Boiled

A boiled turbot seasoned with salt, parsley, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turbot, Boiled

Ingredients

Directions

Prepare the fish

  1. Soak the turbot in saltwater for 4 hours.

  2. Clean the fish and make an incision down the middle of the back.

Boil

  1. Place the fish in a clean kettle and cover with cold salted water.

  2. Bring to a gentle boil, skim, and simmer until the meat separates easily from the bone.

  3. Remove the fish, drain well, and place on a serving dish.

Garnish and serve

  1. Garnish with parsley and cut lemon, and serve with lobster or shrimp 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Turbot + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together264 recipes

    Shared aroma: octanal (fat, soap).

  3. Turbot + lemontop 28% of all pairs
    Smell alikelow
    Cooked together273 recipes

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

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, with firm flesh that flakes when fully cooked.

The step that matters

Simmer gently until the meat separates easily from the bone. A rolling boil breaks the delicate flesh apart and toughens it, while gentle simmering cooks the fish evenly so it stays moist and tender.

“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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