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 ↓
Haddock Souffle
eight souffle papers or china cupsIngredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the fish
Boil the haddock until cooked, then separate the flesh from the bone.
Pound the fish in a mortar with the butter and rub it through a fine sieve.
Make the soufflé
In a bowl, mix the fish with the egg yolks.
Whip the egg whites to a froth and gently fold them into the mixture.
Fill eight souffle papers or china cups with the mixture.
Bake
Bake in a preheated oven at 400°F (200°C) for about 10 minutes until soft like custard.
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.
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Haddock + buttertop 16% of all pairsSmell alikelowCooked together764 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Haddock + eggtop 28% of all pairsSmell alikelowCooked together492 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Haddock
- Provides the main flavour and the bulk of the soufflé's body.
- Butter
- Adds richness and a smooth, moist texture to the fish mixture.
- Egg yolks
- Enrich the mixture and help it set into a soft, custard-like texture.
- Egg whites
- Whipped to a froth, they trap air so the soufflé rises and becomes light.
The step that matters
Folding in the egg whites. Whipped whites hold air that lifts the soufflé. Folding gently keeps that air in; stirring hard deflates the mixture, so it rises less and turns dense.
“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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