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Haddock a LA Boyale

A haddock fillet baked with butter, seasoned flour, grated cheese, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Haddock a LA Boyale

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare

  1. Spread butter on the haddock fillets.

  2. Dip the fillets in seasoned flour, then in grated cheese.

Cook and serve

  1. Place the fillets in a well-greased bag.

  2. Add ½ cup of milk to the bag.

  3. Cook gently for 15 to 20 minutes at 300 °F (150 °C), depending on the thickness of the fillets.

  4. Serve on a hot dish.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 fillets
The main protein, which turns flaky and opaque as it cooks gently.
Butter
Adds fat and richness, helping the fish stay moist during gentle cooking.
Seasoned flour
Forms a light coating that helps the cheese coating adhere and gives some texture.
Grated cheese
Adds savoury flavour and a golden, browned coating as it heats.
Milk
Adds moisture to the bag, creating a gentle steaming environment around the fish.

The step that matters

Cook gently for 15 to 20 minutes at 300 °F (150 °C). Low, gentle heat cooks the fish through without drying or toughening it. Thicker fillets need the longer time, so check that the fish flakes easily at the thin end before serving.

“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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