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Rizard Haddocks

A haddock dish broiled over fire, seasoned with coarse sea salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Haddock and sugar share more aroma than cooks usually use. They rank in the top 16% of all ingredient pairs, and cooks put them together in 50 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rizard Haddocks

Ingredients

Directions

Prepare the fish

  1. Remove the gills from the haddocks.

  2. Rub a little coarse sea salt into the breast-bone and neck.

  3. Leave the haddocks in a heap for 1 to 2 hours.

  4. Wipe them clean.

  5. Run a wooden spit through the eyes.

  6. Hang the haddocks in a dry place, avoiding dampness.

Broil and serve

  1. Broil the haddocks over a good fire until nicely cooked.

  2. Place the haddocks on a hot dish.

  3. Open the haddocks and remove the bone.

  4. Add several pieces of fresh butter into each haddock, turning to coat evenly.

  5. Serve very hot.

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 + sugartop 16% of all pairs
    Smell alikestrong
    Cooked together50 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Haddocks
The main protein; it cooks through over the fire and becomes flaky.
Fresh butter
Adds richness and moisture, coating the cooked fish as it melts.
Coarse sea salt
Seasons the fish and draws out some surface moisture before cooking.

The step that matters

Broil the haddocks over a good fire until nicely cooked. Fish is delicate and cooks quickly; too little heat leaves it underdone, while too much dries out the flesh. Watching for the flesh to turn opaque and flake helps the cook stop at the right moment.

“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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