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Haddock, Broiled

Broiled haddock seasoned with salt and pepper, then cooked over a clear fire and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock, Broiled

Ingredients

Directions

Prepare

  1. Split the haddock and remove the bone.

  2. Cut off the head.

  3. Place the haddock on a wire gridiron.

  4. Season with salt and pepper.

Broil and serve

  1. Broil before a clear fire.

  2. Rub with soft butter before serving.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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 dish, cooking to a firm, flaky texture.
Soft butter
Adds richness and moisture to the surface of the cooked fish.

The step that matters

Broil before a clear fire. Broiling applies intense direct heat, so the thin fish can dry out or char quickly. Watching closely and stopping once the flesh turns opaque and flakes easily keeps it moist and tender.

“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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