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Haddock Souffle

A baked haddock and potato mixture folded with beaten egg whites to create a light, airy souffle.

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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the fish base

  1. Preheat the oven to 350°F (175°C).

  2. Mix the flaked haddock and mashed potatoes in a bowl.

  3. Gradually add the milk, stirring until combined, and season with salt and pepper.

  4. Stir in the beaten egg and pour the mixture into a buttered mold or dish.

  5. Bake in the oven until hot.

Top and bake

  1. In a separate bowl, beat the egg white until stiff.

  2. Gently fold in the beaten yolk and season with salt and pepper.

  3. Spread the egg mixture over the fish and bake until browned.

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 + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Haddock
Provides the main fish flavour and the bulk of the soufflé.
Mashed potatoes
Adds body and moisture, helping the mixture hold together.
Milk
Moistens the mixture and loosens it for even blending.
Egg
Binds the mixture as it cooks and sets it into a firmer base.
Egg white
Whipped to stiff foam, it traps air that lightens the soufflé and helps it rise.

The step that matters

Gently fold in the whipped egg white. Folding gently keeps the air trapped in the whisked egg white. Stirring hard deflates the foam, so the soufflé bakes up dense rather than light and airy.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Spinachfits less well
  4. Asparagusfits less well

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