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Haddock, Baked

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and egg work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 492 recipes. The science ↓

Haddock, 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.

  1. Wash, clean, and scale the fish.

  2. Prepare the forcemeat and stuff it inside the haddock, then sew up the opening.

  3. Truss the fish in the shape of an 'S' using string, securing it to the head and tail.

  4. Brush the fish with beaten egg and lightly cover with brown breadcrumbs.

  5. Bake in a moderate oven at 350°F (175°C) for 30 to 40 minutes.

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 + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes
  2. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Haddock + vealtop 29% of all pairs
    Smell alikelow
    Cooked together30 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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