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Haddock

A simple broiled haddock seasoned with butter, coarse sea salt, and pepper.

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

Ingredients

Directions

Prepare

  1. Rub the haddock with butter and sprinkle with coarse sea salt and pepper.

  2. If the haddock is very salty, soak it in water for 1 hour before broiling.

Broil and serve

  1. Broil the fish before the fire for about 10 minutes, turning occasionally.

  2. Serve plain or with melted butter.

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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

Haddock
Provides the flaky white flesh that is the main substance of the dish.
Butter
Adds moisture and richness, and helps the surface brown lightly under heat.

The step that matters

Soaking a very salty haddock. Finnan haddock is often cured in salt, so excess salt concentrates as it cooks. Soaking in water draws out some of that salt, leaving the fish seasoned rather than harsh.

“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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