Perfect Pairings & Recipes for
Turbot

Top flavour pairings and turbot recipes, revealed through the hidden methmatics of flavour.

Turbot is marked by the distinctive flavours of iodine and sardine, woven with delicate hints of oyster, brine, and porcini, contributing remarkable depth. The artistry of the kitchen unfolds when we pair turbot with ingredients that let these nuances sing.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how green shiso's mentholic tones awaken turbot, and how basil's linalool notes create a surprising synergy with its marine aroma.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, herbal, and nectarous) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

Flavour Pairing Method

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Oceanic Notes

Our analysis shows that the flavour of iodine is strongly associated with the flavour of basil. This suggests we should look for ingredients with a basil-like flavour, such as basil, when pairing with the oceanic aroma notes of turbot.

The recipes below provide inspiration for pairing turbot with basil.

Harmonious Flavours Of Turbot

Just as our analysis revealed that iodine and basil-like flavour accents are harmonious, we can identify the full profile of flavours that harmonise with each of the flavour notes present in turbot. For instance, the fishy notes of turbot are strongly associated with cabbagy and cucumber notes.

The aromas associated with the various notes of turbot can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of green shiso offers many of the accents complementary to turbot, including menthol and basil aromas. Because the flavour profile of green shiso has many of the of the features that are complementary to turbot, they are likely to pair very well together.

The chart above shows the unique profile of green shiso across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with turbot.

Recipes That Pair Turbot With Green Shiso

Linked Flavour Notes

Looking at the notes that are most strongly associated with the various flavours of turbot, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of turbot, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to turbot.

What To Drink With Turbot

The menthol notes in virgin mojito make it a perfect pairing with turbot. Likewise, the rice flavours in genmaicha tea create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of turbot below.

Which Fruit Go With Turbot?

Choose fruit that lift its salinity or cut through its marine aroma. Red bell pepper offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Plum tomato add a gentle, oniony brightness, while strawberry introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with turbot's earthiness. The addition of pumpkin, with its subtle oryzan notes, can complement the porcini beautifully. Sultana bridges earthiness and citrus zest, while pomelo lends an aromatic herbalness.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Turbot), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.