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Haddock SOUFFLlf

A baked fish soufflé made with dried haddock, butter, egg yolks, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 SOUFFLlf

eight souffle papers or china cups

Ingredients

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

  1. Boil the dried haddock and separate the flesh from the bone.

  2. Pound the flesh in a mortar with the butter and rub it through a fine sieve.

Make the mixture

  1. In a basin, mix in the egg yolks.

  2. Whip the egg whites to a froth and fold them into the mixture.

Bake and serve

  1. Fill eight souffle papers or china cups with the mixture.

  2. Bake in a 400°F (200°C) oven for about 10 minutes until soft like custard.

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 + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked 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 savoury flavour and the bulk of the soufflé's body.
Butter
Adds richness and smooth texture to the pounded fish.
Egg yolks
Enrich the mixture and help it set into a custard-like texture.
Egg whites
Whipped to a froth, they lighten the mixture and give it rise.

The step that matters

Folding in the egg whites. Whipped whites hold air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing and keeps the texture light.

“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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