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Haddock Souffle

A baked haddock soufflé made with butter, milk, eggs, and cornflour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Souffle

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. Boil the haddock, then remove the bones and skin. Pound the fish and rub it through a wire sieve.

Make the base

  1. Melt the butter in a saucepan, then stir in the cornflour until smooth.

  2. Heat the milk until nearly boiling, then gradually add it to the butter and cornflour mixture, stirring until it boils and thickens.

  3. Remove from heat and let it cool slightly. Beat in the egg yolks, haddock, and a little pepper.

Bake and serve

  1. Whip the egg whites until stiff, then gently fold them into the mixture.

  2. Pour the mixture into a buttered souffle dish and bake at 350°F (175°C) for about 45 minutes.

  3. Serve immediately while hot, before it falls.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Yolks enrich the base and the whipped whites lift the soufflé as it bakes.
Cornflour
Thickens the milk and butter into a smooth sauce that holds the soufflé together.
Butter
Enriches the sauce base and adds fat for a smooth, rich texture.
Milk
Forms the liquid base of the thickened sauce.
Dried haddock
Provides the main fish flavour and body in the soufflé mixture.

The step that matters

Fold in the egg whites gently. Whites hold air only while whipped; heavy stirring knocks that air out, so the soufflé will not rise well. Folding keeps the foam intact for lift.

“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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