Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Turbot, Broiled
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Clean the turbot and dry it well.
Sprinkle pepper and salt on the fish.
Pour oil and vinegar or lemon juice over it.
Broil
Place the fish in a double broiler and broil before a slow, clear fire.
Turn the fish every 5–6 minutes, brushing it with the marinade each time.
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.
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Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Turbot + vinegartop 26% of all pairsSmell alikelowCooked together132 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Turbot + peppertop 31% of all pairsSmell alikelowCooked together267 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
- The main fish, which is cooked whole and gently flaked under the broiler.
- Oil
- Carries flavour and keeps the fish moist while it broils.
- Vinegar or lemon juice
- Adds acidity that brightens the flavour of the fish.
The step that matters
Turning and basting the fish. Turning every 5–6 minutes and brushing with the marinade keeps the surface moist and evenly cooked. Slow, clear heat also prevents the outside from drying or scorching before the centre is done.
“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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