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Turbot a LA Creme Au Gratin

A baked turbot dish with a creamy sauce, butter, egg yolks, and Gruyère cheese, topped with breadcrumbs and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Turbot a LA Creme Au Gratin

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Boil the milk with the onion, parsley, and thyme for 20 minutes.

  2. Mix a little cold milk with the flour and gradually add to the boiled milk.

  3. Season with salt, pepper, and nutmeg, and cook until thick.

  4. Remove from heat and stir in the butter, egg yolks, and Gruyère cheese.

  5. Pass the mixture through a coarse sieve.

Assemble and bake

  1. In a baking dish, layer sauce, fish, sauce, and fish again.

  2. Top with sauce, then sprinkle with bread crumbs and Gruyère cheese.

  3. Bake at 400°F (200°C) for 30 minutes until browned.

  4. Serve warm.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Milk
Forms the base of the sauce, giving it body and a smooth, creamy texture.
Flour
Thickens the milk into a sauce that holds the fish together.
Egg yolks
Enrich the sauce and help it set to a rich, smooth texture.
Butter
Adds fat and richness, softening the sauce's flavour and mouthfeel.
Gruyère cheese
Adds savoury flavour and helps the topping brown in the oven.
Boiled fish
Forms the main body of the dish, set in the sauce.

The step that matters

Cook the sauce until thick before adding the egg yolks. Flour must cook fully to thicken and lose its raw taste. Egg yolks added to a very hot sauce can scramble, so removing it from heat first keeps the sauce smooth.

Swap the onion

How well each one fits the dish's main ingredients (milk, parsley, thyme, flour, pepper, nutmeg, butter):

  1. Shallotfits better
  2. Parsnipfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against milk, parsley, thyme, flour, pepper, nutmeg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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