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Rizzared Haddock

Salted haddock dried for two days and broiled or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Cure

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

  2. Let the haddock sit overnight.

  3. Hang the fish in a shady place to dry for two days.

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

Cook and serve

  1. Broil the fish until cooked through, then serve with 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).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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
Is the main protein; salting and drying firm its flesh for cooking.
Coarse sea salt
Draws out moisture and seasons the fish during the cure.
Fresh butter
Adds richness and fat to the cooked fish when served.

The step that matters

Hang the fish in a shady place to dry for two days. Salt draws water out of the flesh while air dries the surface. Too much heat or sun can spoil the fish before the cure is complete, so a shady, airy spot keeps drying even and safe.

“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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