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Gurnet or Haddock, Stuffed and Baked

A haddock stuffed with bread crumbs, herbs, lemon, and suet, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Gurnet or Haddock, Stuffed and Baked

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.

Prepare the stuffing

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine bread crumbs, pepper, salt, thyme, parsley, marjoram, lemon zest, lemon juice, and suet.

  3. Moisten the mixture with milk or beaten egg.

Stuff and bake

  1. Stuff the haddock with the mixture and stitch it up with a needle and coarse thread.

  2. Place the stuffed fish in a baking dish and pour dripping over and around it.

  3. Bake for 30 minutes.

  4. Remove the stitching thread and drain the fish before serving.

Serve

  1. Serve on a hot fish napkin, garnished with lemon and parsley.

  2. Prepare a milk sauce and flavor it with anchovy, ketchup, or other sauce to serve on the side.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 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

Haddock
Forms the main body of the dish, holding the stuffing while it bakes.
Bread crumbs
Absorb moisture and give the stuffing body so it holds together.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Milk
Moistens the crumbs so the stuffing binds without drying out.
Lemon
Adds acidity and aroma that brighten the rich fish and fat.

The step that matters

Stitching the stuffed haddock closed. If the stitching is loose or the stuffing is too wet, the filling can spill out or turn soggy during baking. Packing the stuffing firmly but not tightly lets it stay in place as the fish cooks.

“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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