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Haddock, Baked

A haddock stuffed with veal forcemeat, coated in egg and breadcrumbs, baked with butter, served with parsley and lemon wedges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Haddock, Baked

Ingredients

Directions

Prepare the fish

  1. Scale and clean the haddock without cutting it open much.

  2. Stuff the fish with the veal forcemeat and sew up the slit.

  3. Brush the fish with beaten egg and sprinkle with bread crumbs.

Bake and serve

  1. Baste frequently with butter while baking.

  2. Garnish with parsley and lemon wedges before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Haddock
Forms the main body of the dish, cooked whole in the oven.
Veal forcemeat
Fills the cavity, adding richness and moisture to the fish as it bakes.
Egg
Glazes the surface so the bread crumbs adhere and brown during baking.
Bread crumbs
Form a crisp, golden crust on the outside of the fish.
Butter
Bastes the fish, adding fat for moisture and browning.

The step that matters

Stuff the fish with the veal forcemeat and sew up the slit.. Loose stuffing can burst out or leave gaps as the fish cooks and releases moisture. Filling the cavity without overpacking and closing the slit securely keeps the forcemeat inside and cooking evenly.

“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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