Name: Rizzard Haddocks
Ingredients: small haddocks; coarse sea salt; cold butter

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 ↓

Rizzard Haddocks

Ingredients

small haddocks
coarse sea salt
cold butter

Directions

Prepare

Clean the haddocks and remove their eyes.
Rub the haddocks with coarse sea salt.
Hang the haddocks on a stick in a dry place for a few days until ready to use.

Cook and serve

Grill the haddocks on a gridiron.
Serve with cold butter for breakfast.

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.

Haddock + buttertop 16% of all pairs

Smell alikelow

Cooked together764 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddocks: Provide the main fish, which is cooked whole and firms up as it grills.
Coarse sea salt: Draws out moisture from the fish surface and seasons it before drying and grilling.
Cold butter: Adds richness and fat to balance the lean, smoky grilled fish when served.

“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.