Name: Boiled Haddocks
Ingredients: Haddock; Parsley; Butter or parsley sauce

Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Boiled Haddocks

Ingredients

Haddock
Parsley
Butter or parsley sauce

Directions

Prepare the haddock by cleaning and gutting it.
Boil the haddock according to general cooking directions until cooked through.
Serve the haddock on a hot dish with a folded napkin underneath.
Garnish with parsley.
Serve butter or parsley sauce in a sauceboat on the side.

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.

Parsley + buttertop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Haddock + buttertop 16% of all pairs

Smell alikelow

Cooked together764 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Haddock + parsleytop 23% of all pairs

Smell alikelow

Cooked together456 recipes

Shared aroma: ethanol (alcoholic, ethereal).