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To Dbess Haddocks

Haddock boiled in salted water until it rises to the surface, then served with plain butter.

From an old cookbook · modernised transcription
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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 ↓

To Dbess Haddocks

Ingredients

Directions

Prepare

  1. Clean the haddocks thoroughly.

  2. Remove the heads and skin.

Boil and serve

  1. Bring a pot of water to a boil and add 2 handfuls of coarse sea salt to the water.

  2. Add the haddocks to the boiling water and boil until the haddocks rise to the surface.

  3. Serve with plain 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).

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

What each ingredient does

Haddock
Main protein; it cooks through to firm, flaky white flesh that holds its shape in the water.
Butter
Adds richness and fat to the mild fish, along with a smooth, savoury finish.

The step that matters

Boil until the haddock rises to the surface. Fish proteins tighten and dry out when overcooked, so the fish turns tough. Watch for it to rise and lift it out promptly once it is cooked through.

“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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