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Rizzared Haddock

Salted haddock prepared by rubbing with coarse sea salt, drying, and grilling or boiling.

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 the fish

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

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

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

Cook and serve

  1. Grill the haddock until ready, serving with a little fresh butter.

  2. Alternatively, boil the haddock in salted water until the flesh lifts easily from the bone.

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
Forms the main body of the dish, with firm, flaky flesh once cooked.
Coarse sea salt
Draws out moisture from the fish and seasons it during the salting and drying.
Butter
Adds richness and fat to the fish when served.

The step that matters

Hanging the fish to dry in a shady place. Salt draws water out of the flesh, and the drying period firms the texture and concentrates flavour. Too little drying or too warm a spot can let the fish spoil, so the place should be cool and shaded.

“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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