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Haddock, Creamed

Creamed haddock made with boiled milk, dried haddock, cream, cayenne pepper, flour, butter, and garnished with hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Haddock and cream work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 181 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock, Creamed

Ingredients

Directions

Prepare the haddock

  1. Pour boiling milk over the dried haddock and cover for 5 minutes.

  2. Remove skin and bones from the haddock.

Make the creamed sauce

  1. Place haddock in a small saucepan with cream and cayenne pepper.

  2. Heat until hot, then thicken with flour and butter.

  3. Serve garnished with sliced hard-boiled eggs.

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 + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Dried haddock
Forms the main body of the dish, flaked into the creamy sauce.
Milk
Softens the dried haddock and forms the base of the creamy liquid.
Cream
Adds richness and a smooth, velvety texture to the sauce.
Flour
Thickens the liquid into a smooth sauce when cooked with butter.
Butter
Enriches the sauce and works with flour to thicken it.

The step that matters

Thicken with flour and butter. Flour must be cooked with butter and heated in the liquid so starch swells and the sauce thickens smoothly without lumps. Adding flour to cold liquid or skipping cooking leaves a raw taste and a thin or grainy sauce.

“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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