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Rizzared Haddock

A haddock fillet seasoned with oil or butter, dredged in flour, broiled, and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rizzared Haddock

Ingredients

Directions

Prepare

  1. Rub the haddock all over with oil or dissolved butter.

  2. Dredge flour over the fish.

Cook and serve

  1. Broil the haddock over a clear fire.

  2. Put a little butter on top and serve very hot.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together401 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Haddock
Forms the main body of the dish, cooked by direct heat until opaque and flaky.
Oil or dissolved butter
Coats the fish surface, adding moisture and helping it brown under the broiler.
Flour
Dusted over the fish, it helps form a light surface that browns and holds moisture.
Butter for serving
Melted over the hot fish, it adds richness and flavour at the table.

The step that matters

Broil the haddock over a clear fire. Fish cooks quickly and can dry out or toughen if overcooked. A clear, hot fire sears the surface while the inside stays moist and flakes easily when done.

“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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