Skip to main content
Main

Turbot a LA Cremk

A turbot fillet cooked in a cream and milk sauce with flour, seasoned with sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Turbot and cream work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 127 recipes. Both carry octanal, which smells fat, soap. The science ↓

Turbot a LA Cremk

Ingredients

Directions

Prepare the fish

  1. Carefully remove the flesh from the cold turbot and discard the dark skin.

  2. Cut the fish into small squares and place them in a clean saucepan.

Make and heat the sauce

  1. In a separate bowl, mix the cream, milk, and flour to create the cream sauce.

  2. Pour the sauce over the fish and heat slowly without boiling.

Serve

  1. Serve the dish hot, without the white skin of the fish for better appearance.

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 + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together127 recipes

    Shared aroma: octanal (fat, soap).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Turbot + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Turbot
Provides the main protein, which flakes into tender pieces when gently heated.
Cream
Adds richness and fat, giving the sauce a smooth, silky texture.
Milk
Thins the cream into a pourable sauce while adding mild sweetness and body.
Flour
Thickens the liquid into a sauce by swelling with heat and binding the milk and cream.

The step that matters

Heat the sauce slowly without boiling. Cream and milk can curdle or separate when boiled hard, and flour-thickened sauces can turn grainy. Gentle heat keeps the sauce smooth and the fish tender.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes