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Broiled Turbot

Broiled turbot is a fish fillet seasoned with coarse sea salt and butter, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turbot and butter work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 372 recipes. Both carry octanal, which smells fat, soap. The science ↓

Broiled Turbot

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Clean the turbot and remove any gills.

  3. Season the fish with coarse sea salt.

Cook

  1. Place the turbot on a greased baking sheet.

  2. Dot with butter and broil for about 15-20 minutes until cooked through.

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 + buttertop 21% of all pairs
    Smell alikelow
    Cooked together372 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

Turbot
Forms the main body of the dish; its flaky flesh cooks through to a tender texture.
Butter
Adds richness and moisture, helping the fish stay tender under the direct heat of the broiler.

The step that matters

Broiling until cooked through. Broiling is intense, so the fish can dry out or char on the outside before the centre is done. Watching the fish closely and checking that the thickest part is opaque and flakes easily helps it cook evenly.

“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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