Name: Kippered Haddock
Ingredients: 1 kippered haddock; butter

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 ↓

Kippered Haddock

Ingredients

1 kippered haddock
butter

Directions

Prepare

Skin, trim, and bone the kippered haddock.
Cut it into fillets, about three inches square.

Cook and serve

Fry the fillets in butter for three to four minutes.
Place the fillets on an entree dish.
Pour the remaining butter from the pan over the fillets and serve.

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 + 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

Kippered haddock: Provides the main flesh and the smoky, salty flavour of the dish.
Butter: Conducts heat for frying and adds richness and golden browning to the fillets.

“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.