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Turbot Poached in Red Wine with Pommes Purée

Gordon's turbot has been on the menu since he opened the doors to his first restaurant, and with good reason, too

By bbcgoodfood · From Open Recipes · 12 ingredients
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Why it works: Red wine and turbot work together. They rank in the top 27% of all ingredient pairs, and 8 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + turbottop 27% of all pairs
    Aroma overlaplow
    Mentioned together8 recipes

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

  2. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Potato + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together5,688 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + lettucetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,400 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Potato + lettucetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together322 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

Flavor stand-ins for the lettuce

How well each one fits the dish's main ingredients (red wine, potato, cream, butter, olive, lemon, turbot):

  1. Tomatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Capsicumbetter flavor fit
  4. Lettucethe original

Fit is the average pairing score against red wine, potato, cream, butter, olive, lemon, turbot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).