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Findhorn Haddocks

A preserved haddock cured with coarse sea salt and pyroligneous acid, then dried, broiled, or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Findhorn Haddocks

Ingredients

Directions

Cure

  1. Clean the haddock thoroughly.

  2. Lay the haddock in coarse sea salt for 2 hours.

  3. Drain the water from the fish.

  4. Wet the fish with pyroligneous acid.

  5. Hang the fish in a dry place for 1–2 days or up to 2 weeks.

Cook

  1. When ready to cook, broil the fish for about 12 minutes.

  2. For frying, split and bone the fish.

  3. Cut the fish into pieces.

  4. Egg and crumb the pieces.

  5. Fry the pieces in lard.

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

Haddock
Provides the flesh that is salted, dried and then cooked.
Coarse sea salt
Draws water out of the fish and seasons it during the cure.
Pyroligneous acid
Adds a smoky aroma and flavour to the surface of the fish.
Lard
Conducts heat for frying and browns the crumbed pieces.

The step that matters

Hanging the fish in a dry place. Salt draws moisture out of the flesh, and the drying period firms the texture and concentrates flavour. Too little drying leaves the fish soft and wet, while the air must stay dry to prevent spoilage.

“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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