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Rizard Haddocks

A dish of haddocks seasoned with coarse sea salt and butter, broiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Rizard Haddocks

Ingredients

Directions

Prepare

  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 them 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 them.

  4. Slip out the bone.

  5. Add several pieces of fresh butter into each haddock. Turn to coat evenly.

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

Haddocks
Form the main body of the dish, cooking through over direct heat to become flaky.
Fresh butter
Adds richness and moisture, melting into the opened fish as it finishes cooking.

The step that matters

Broil the haddocks over a good fire until nicely cooked. Fish protein sets as it heats and turns dry or tough if overcooked, so the fish should be checked for opaque, flaky flesh rather than left for a set time.

“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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