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Haddocks Grillees

Grilled haddocks coated in egg, pepper, salt, bread crumbs, and clarified butter, served with Italienne sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddocks Grillees

Ingredients

Directions

Prepare

  1. Skin the haddocks and toss them in a beaten egg mixed with pepper and salt.

  2. Remove them, roll in bread crumbs, dip in clarified butter, and coat with bread crumbs again.

Grill and serve

  1. Place on a grill over a moderate wood fire.

  2. Turn the haddocks on both sides until they are a fine brown color.

  3. Serve on a dish with Italienne sauce underneath.

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 + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Haddocks
Main protein that cooks through over the fire while the coating crisps.
Egg
Binds the seasoning and helps the bread crumbs adhere to the fish.
Bread crumbs
Form a crisp, golden coating that protects the delicate fish and encourages browning.
Clarified butter
Adds fat that promotes even browning and a rich flavor on the crumb crust.

The step that matters

Turn the haddocks on both sides until they are a fine brown color.. Fish is delicate and can break or dry out if turned too early or left too long. Turning only once the crust has set and browned lets the coating hold together while the flesh cooks through gently.

“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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