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Baked Stuffed Haddock

A haddock stuffed with forcemeat, coated in milk and brown crumbs, baked with dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Baked Stuffed Haddock

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash and clean the fish, removing the eyes and gills.

  2. Remove the insides and fill the fish with forcemeat.

  3. Sew up the fish, put the tail through the eyes, and fasten with a skewer.

Bake and serve

  1. Brush the fish with milk and sprinkle with brown crumbs.

  2. Place a few pieces of dripping on top and bake in a moderate oven at 350°F (175°C) for 30 minutes, basting once or twice.

  3. Serve with melted butter.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + milktop 27% of all pairs
    Smell alikelow
    Cooked together355 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
Forms the main body of the dish and becomes flaky and moist when baked.
Forcemeat
Stuffing that fills the cavity, adding moisture and savoury flavour as the fish cooks.
Brown crumbs
Coating that browns in the oven, adding a crisp, golden surface.
Milk
Brushed on the fish to help the crumb coating adhere and brown evenly.
Dripping
Fat that conducts heat and adds richness, helping the surface brown and crisp.

The step that matters

Basting the fish. Fish is lean and dries out quickly in dry oven heat. Basting with the melting fat coats the surface and helps keep the flesh moist while the crumbs brown.

“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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