Name: Smoked Haddock
Ingredients: 1 smoked haddock; butter or drawn butter gravy

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 ↓

Smoked Haddock

Ingredients

1 smoked haddock
butter or drawn butter gravy

Directions

Boil the smoked haddock for 30 minutes.
Remove the skin from the fish.
Serve with butter or drawn butter gravy.

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

Smoked haddock: Is the main protein, providing the flavour and flaky texture of the dish.
Butter: Adds richness and a mild sweetness that complements the smoky fish.

“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.