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Haddock Stuffed and Baked

A haddock fillet stuffed with bread crumbs, parsley, herbs, and butter, then baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Haddock Stuffed and Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash and scale the fish, removing the eyes but leaving the fins and tail intact. Dry the fish thoroughly.

  2. Mix the bread crumbs, parsley, dried herbs, butter, pepper, and salt. Moisten the mixture with a little egg or milk.

  3. Stuff the mixture into the fish and secure it with a skewer or needle and thread.

  4. Truss the fish into an S shape using a trussing needle and string.

Bake and serve

  1. Brush the fish with egg. Sprinkle the fish with bread crumbs.

  2. Place the fish on a greased baking sheet with a few pieces of dripping or butter for basting.

  3. Bake in a moderate oven at 350°F (175°C) for about 30 minutes.

  4. Serve with parsley sauce in a sauce boat if desired.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Parsley + buttertop 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 and cooks into flaky, tender flesh.
Bread crumbs
Absorb moisture and add body to the stuffing, keeping it from becoming soggy.
Egg
Binds the stuffing and, brushed on top, helps the crumb coating brown.
Dripping or butter
Adds richness and moisture, and carries flavour as the fish bakes.

The step that matters

Moistening the stuffing. Too little liquid leaves the crumbs dry and crumbly, while too much makes the stuffing soggy and prone to falling out during baking. Add the egg or milk gradually until the mixture just holds together.

“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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