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Haddock, Finnan, Broiled

A simple broiled haddock brushed with butter or oil, served with a pat of butter or Maître d'Hôtel Butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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, Finnan, Broiled

Ingredients

Directions

Prepare

  1. Wash the fish quickly in warm water.

  2. Lay it in a dish of hot water, covered, for a few minutes.

  3. Drain and dry the fish.

  4. Brush it with butter or oil.

Broil and serve

  1. Broil or grill for 10 minutes if large, or 5 to 7 minutes if small.

  2. Serve with a pat of butter or Maître d'Hôtel 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
Forms the main body of the dish, cooking to flaky white flesh under direct heat.
Butter or oil
Brushed on the fish to add moisture and help it brown under the broiler.

The step that matters

Drying the fish before brushing. Surface moisture turns to steam under the broiler, which slows browning and can make the fish soggy. Patting it dry lets the butter or oil coat the surface and brown evenly.

“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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