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Rizzared Haddock

A haddock rubbed with coarse sea salt, dried, and broiled or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Rizzared Haddock

Ingredients

Directions

Prepare

  1. Clean the haddock thoroughly and rub them well with coarse sea salt.

  2. Let the fish sit overnight, then hang them in a shady place to dry for two days.

  3. Before cooking, remove the backbone and skin if desired.

Cook and serve

  1. Broil the haddock until cooked through, then serve with a little fresh butter.

  2. For boiling, use plenty of salt in the water and ensure the fish is well done.

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).

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

What each ingredient does

Haddock
The main protein; salting and drying firm its flesh and concentrate its flavour.
Coarse sea salt
Draws moisture out of the fish and seasons it, firming the flesh during curing.
Fresh butter
Adds richness and fat to the cooked fish, softening the salty flavour when served.

The step that matters

Salting and drying the haddock. Salt must be rubbed in evenly so the fish cures uniformly. Too little leaves it bland and spoilable; too much makes it overly salty. Drying in shade lets the surface firm up and the flavour concentrate.

“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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