Name: Boiled Turbot with Caper Sauce
Ingredients: 1 turbot; caper 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 ↓

Boiled Turbot with Caper Sauce

Ingredients

1 turbot
caper sauce

Directions

Prepare

Boil the turbot until cooked through.
Prepare the caper sauce by mixing capers with butter and seasoning.

Serve

Serve the boiled turbot topped with the caper sauce.

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: Provides the main body of the dish, becoming flaky and moist when gently boiled.
Capers: Add a sharp, briny acidity that cuts through the richness of the butter.
Butter (in the method): Adds richness and a smooth texture to the caper sauce.

“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.