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Broiled Finnan Haddie

Broiled Finnan haddie is a smoked haddock fillet buttered, broiled, then steamed and served with Maitre d'Hotel butter.

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

Broiled Finnan Haddie

Ingredients

Directions

Prepare and broil

  1. Wipe the fish with a piece of cheesecloth dampened with cold water.

  2. Brush the fish with melted butter.

  3. Place the fish on a well-greased broiler and broil until both sides are browned.

Poach and serve

  1. Remove the fish to a dripping pan and cover with boiling water.

  2. Let it stand in the oven or on the back of the range for 15 to 20 minutes without boiling.

  3. Drain the fish and place it on a hot serving platter.

  4. Spread with Maitre d'Hotel Butter and sprinkle lightly with salt and pepper.

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

Smoked haddock
Provides the main flesh and smoky flavour of the dish.
Melted butter
Adds richness and helps the surface brown under the broiler.
Maitre d'hotel butter
Adds herby, savoury richness that melts over the hot fish.

The step that matters

Let it stand without boiling. Keeping the water just below a boil lets the fish cook gently and stay moist and tender. A rolling boil would toughen and break up the flakes.

“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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