Name: Turbot a LA Financier Garnie D' Hatelets
Ingredients: 1 large turbot; coarse sea salt; fresh parsley; large crayfish; 6-7 hatelets; croquettes of smelts with béchamel; fillets of soles

Why it works: Turbot and smelt share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 26 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Turbot a LA Financier Garnie D' Hatelets

Ingredients

Directions

Prepare the turbot as previously described.
Dish it up and surround with large crayfish on a bed of parsley.
Insert hatelets garnished with croquettes of smelts into the turbot.
Place an escalope of fillets of soles between each hatelet.

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 + smelttop 2% of all pairs

Smell alikestrong

Cooked together26 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Turbot + crayfishtop 9% of all pairs

Smell alikemoderate

Cooked together24 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Crayfish + smelttop 14% of all pairs

Smell alikemoderate

Cooked together17 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsley + crayfishtop 18% of all pairs

Smell alikemoderate

Cooked together159 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Turbot + parsleytop 24% of all pairs

Smell alikelow

Cooked together264 recipes

Shared aroma: octanal (fat, soap).