Skip to main content
Main

Tuebot and Brill

A baked turbot served with Parisian sauce, reduced Allemande sauce, consommé, white wine, and garnished with crayfish tails, mussels, oysters, mushrooms, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

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 ↓

Tuebot and Brill

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Poach and drain

  1. Preheat the oven to 350°F (175°C).

  2. Bake the turbot in the oven for about 45 minutes, basting every 5 minutes.

  3. Drain the turbot.

  4. Let the turbot cool on a large dish.

  5. Reserve the cooking liquid.

  6. Mix the reserved liquid with the Parisian sauce for garnishing.

Coat and bake

  1. Place the turbot on a buttered baking sheet.

  2. Spread reduced Allemande sauce over the turbot.

  3. Sprinkle finely sifted bread crumbs over the turbot.

  4. Moisten the bread crumbs with consommé and white wine.

  5. Bake for 20 minutes until warmed through.

Garnish and serve

  1. Gently slide the turbot onto a serving dish.

  2. Garnish the turbot with Parisian sauce.

  3. Decorate with crayfish tails, mussels, oysters, mushrooms, and truffles tossed in glaze.

  4. Serve the remaining sauce in a boat.

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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Turbot + crayfishtop 9% of all pairs
    Smell alikemoderate
    Cooked together24 recipes

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

  5. Turbot + oystertop 9% of all pairs
    Smell alikemoderate
    Cooked together92 recipes

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

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

What each ingredient does

Turbot
Is the main fish, cooked through and then gratinéed, giving the dish its body.
Allemande sauce
Adds a rich, creamy layer that keeps the fish moist under the crumbs.
Bread crumbs
Form a crisp, golden crust when baked over the fish.
Consommé
Moistens the crumbs so they brown evenly without drying out.
Parisian sauce
Provides a smooth, savoury sauce that adds moisture and flavour around the fish.

The step that matters

Basting the turbot while it bakes. Basting every few minutes adds moisture to the surface of the fish, so it stays tender and does not dry out during the long bake.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMushroom SoupMushroom Soup60 recipes