Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Haddock to Broil
Ingredients
Directions
Flour the haddock.
Broil it until it is a fine brown over a high heat.
Place the gridiron as high as possible for better results.
Serve with lobster sauce.
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.
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Haddock + saucetop 1% of all pairsSmell alikestrongCooked together200 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Lobster + saucetop 6% of all pairsSmell alikemoderateCooked together1,095 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Haddock + lobstertop 7% of all pairsSmell alikemoderateCooked together31 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Haddock + flourtop 17% of all pairsSmell alikemoderateCooked together401 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + saucetop 18% of all pairsSmell alikemoderateCooked together8,078 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, which is broiled until its surface browns and its flesh turns opaque and flaky.
- Flour
- Dusts the fish surface, helping it brown evenly under the broiler.
- Lobster sauce
- Adds rich seafood flavour and moisture to the mild, lean fish.
The step that matters
Broil until fine brown over high heat. Intense top heat browns the surface quickly, while the fish cooks through. Haddock is lean and flakes easily, so it can dry out or overcook if left too long. Watch it closely.
“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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