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Haddock Pudding

A baked haddock and potato pudding with egg and butter, served with a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Haddock Pudding

Ingredients

Directions

Prepare

  1. Boil the haddock in water with a little salt and vinegar for 10–15 minutes.

  2. Remove the skin and bones, and cut the fish into small pieces.

  3. Boil the potatoes in salt water until soft, then sieve them.

Make the pudding

  1. Mix the sieved potatoes with the fish, raw egg, butter, pepper, and salt until well combined.

  2. Shape the mixture as desired, place it in a buttered tin, and bake until golden.

Make the sauce and serve

  1. Serve with egg sauce.

  2. Make the sauce by mixing butter and flour in a saucepan.

  3. Add the haddock boiling water and milk gradually.

  4. Stir for 10 minutes.

  5. Add diced hard-boiled eggs and lemon juice.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Haddock + potatotop 15% of all pairs
    Smell alikelow
    Cooked together171 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddock
Forms the main body of the pudding, giving it flaky texture and savoury flavour.
Potatoes
Add starch and moisture, softening the mixture so it holds together lightly.
Raw egg
Binds the fish and potato mixture, setting during baking to hold its shape.
Butter
Adds fat for richness and moisture, and helps the pudding brown in the tin.
Flour (in the method)
Mixed with butter to form a roux that thickens the egg sauce.
Milk (in the method)
Forms the liquid base of the sauce, thickened by the flour and butter.

The step that matters

Adding the liquid to the sauce gradually. Adding the liquid slowly while stirring keeps the flour and butter evenly dispersed, which helps prevent lumps and gives a smooth, thickened sauce.

Swap the potato

How well each one fits the dish's main ingredients (haddock, vinegar, egg, butter, pepper):

  1. Capsicumfits about as well
  2. Mustardfits about as well
  3. Potatothe original
  4. Chivefits about as well

Fit is the average pairing score against haddock, vinegar, egg, butter, pepper. 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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