Name: Turbot and Dutch Sauce
Ingredients: 1 Turbot fillet (sufficient for 6 persons); 2 cups Dutch Sauce

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 ↓

Turbot and Dutch Sauce

sufficient for 6 persons

Ingredients

1 Turbot fillet (sufficient for 6 persons)
2 cups Dutch Sauce

Directions

Boil the Turbot fillet until cooked through.
Place the fillet in an entree dish.
Pour 2 cups of Dutch Sauce over the fillet.

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.

Turbot + saucetop 1% of all pairs

Smell alikestrong

Cooked together248 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Turbot fillet: Forms the main body of the dish as the protein that is cooked through.
Dutch sauce: Adds richness and moisture, coating the fish once it is served.

“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.