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Croutes of Haddock

A baked dish of fried bread croutes topped with a seasoned haddock mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Haddock and anchovy share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Croutes of Haddock

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Melt the butter and mix it with the sieved haddock.

  2. Rub the anchovy and hard boiled egg yolk through a sieve and add to the mixture.

  3. Season well with salt, pepper, and cayenne.

Assemble and bake

  1. Pile the mixture onto the croutes in a pyramid shape.

  2. Smooth the top with a knife dipped in hot water.

  3. Heat in the oven at 350°F (175°C) until hot.

  4. Garnish with lobster coral or additional hard boiled egg yolk 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. Haddock + anchovytop 6% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  4. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Dried haddock
Forms the main body of the filling, giving it its flaky, substantial texture.
Butter
Adds richness and fat, carrying flavour and keeping the filling soft and spreadable.
Hard boiled egg yolk
Adds a rich, creamy body that helps bind the filling together.
Anchovy
Adds a savoury, salty depth that boosts the overall flavour of the filling.

The step that matters

Heat in the oven until hot. The filling is already cooked and only needs warming through. Heating it too long can dry out the butter-bound mixture and toughen the croutes beneath, so check it as it heats.

“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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