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Dressed Haddocks, with Lobster Sauce

Cleaned haddocks served with lobster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dressed Haddocks, with Lobster Sauce

Ingredients

Directions

  1. Prepare the dressed haddocks by cleaning and gutting them.

  2. Cook the haddocks in boiling water until fully cooked.

  3. Serve the haddocks with a generous portion of lobster sauce on top.

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 + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + lobstertop 7% of all pairs
    Smell alikemoderate
    Cooked together31 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

Haddocks
Provide the flaky white fish that forms the main body of the dish.
Lobster sauce
Adds rich, savoury flavour and moisture that complements the mild fish.

The step that matters

Cook the haddocks in boiling water until fully cooked. Fish turns from translucent to opaque and flakes easily when its proteins set fully. Overcooking toughens the flesh and makes it dry, while undercooking leaves it unsafe and unpleasantly soft. Checking for opacity and flaking at the thickest point helps the cook judge doneness.

“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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