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Haddock to Broil

A haddock fillet coated in flour, soaked in vinegar and salt, then broiled and served with parsley and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haddock to Broil

Ingredients

Directions

Prepare

  1. Flour the haddock.

  2. Soak the fish in a mixture of vinegar and water with a handful of coarse sea salt for ten minutes.

  3. Rub the gridiron bars with suet to prevent sticking.

Cook and serve

  1. Remove the fish and broil it over a clear fire, placing it high on the gridiron.

  2. Serve garnished with parsley and lemon juice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Haddock + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together401 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 fish, whose flesh cooks through and flakes when broiled.
Flour
Dusts the fish surface, helping it brown lightly and keeping moisture in.
Suet
Rubbed on the gridiron bars, its fat keeps the fish from sticking.
Lemon juice
Adds acidity that brightens the mild, rich flavour of the fish.

The step that matters

Broil high on the gridiron over a clear fire. Placing the fish high, away from direct heat, lets it cook through gently before the surface chars. A clean, steady fire keeps smoke and soot from flavouring the fish.

“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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