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Haddocks a LA Royale

A baked haddock dish stuffed with whiting force‑meat, topped with truffles, bacon, and served with Parisian sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Haddock and whiting match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 103 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddocks a LA Royale

Ingredients

Directions

Prepare the fish

  1. Bone and stuff the haddocks with the quenelle of force-meat.

  2. Place them head to tail on a baking sheet.

  3. Season with pepper and coarse sea salt, then bake.

  4. Once cooled, cover with a thin layer of quenelle of force-meat.

  5. Arrange fillets of soles on top at a slant.

  6. Mask the heads with force-meat mixed with pounded lobster-coral.

  7. Form the eyes and mouth with truffles.

  8. Cover with thin layers of bacon and place a buttered paper on top.

Bake and serve

  1. Bake in the oven for about 45 minutes before serving.

  2. Remove the paper and bacon, absorb excess grease with a clean napkin.

  3. Transfer to a serving dish and sauce with Parisian sauce.

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 + whitingtop 1% of all pairs
    Smell alikestrong
    Cooked together103 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Whiting + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together73 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + lobstertop 7% of all pairs
    Smell alikemoderate
    Cooked together31 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Haddocks
Forms the main body of the dish, cooking to tender flesh that holds the stuffing.
Quenelle force-meat of whiting
Provides a delicate, moist stuffing and coating that sets as it cooks.
Truffles
Adds an earthy, aromatic note and decorates the eyes and mouth.
Bacon
Lays fat over the fish, adding savoury flavour and moisture during baking.
Pounded lobster-coral
Colours the force-meat and adds a subtle shellfish aroma.

The step that matters

Covering with buttered paper before baking. The buttered paper and bacon shield the delicate force-meat and fish from drying out and over-browning during the long bake, keeping the surface moist and pale.

“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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