Name: Savoury Haddock
Ingredients: 1 whole haddock; flour for dusting; ½ cup veal stock

Why it works: Haddock and flour work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 401 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Savoury Haddock

Oven, in the book's wordsA slow oven

Ingredients

1 whole haddock
flour for dusting
½ cup veal stock

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Clean the interior of the haddock and dry it with a cloth.
Stuff the fish with force-meat as you would for a fillet of veal.
Tie the tail to the mouth and place the haddock in a deep pie dish.
Dust the fish with flour and half fill the dish with veal stock.
Bake in a slow oven at 300°F (150°C) for 40 minutes.

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.

Haddock + flourtop 17% of all pairs

Smell alikemoderate

Cooked together401 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Flour + vealtop 28% of all pairs

Smell alikelow

Cooked together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).
Haddock + vealtop 29% of all pairs

Smell alikelow

Cooked together30 recipes

Shared aroma: decanoic acid (soapy, waxy).