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Haddock in Cream

A haddock fillet coated in flour, seasoned with pepper, simmered in thick cream with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 in Cream

Ingredients

Directions

  1. Roll the haddock in flour and sprinkle with pepper.

  2. Stir in the thick cream and add the butter.

  3. Place the mixture in a bag and cook for 35 minutes.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Haddock
Provides the main protein, which firms and flakes as it cooks.
Flour
Coats the fish and helps thicken the cream into a sauce.
Thick cream
Adds moisture and richness, forming the sauce around the fish.
Butter
Adds fat and rich flavour to the sauce.

The step that matters

Place the mixture in a bag and cook for 35 minutes.. The sealed bag keeps moisture in, so the fish gently steams rather than drying out. Cream can split or curdle if it gets too hot, so the cooking should stay gentle.

“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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