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Smoked Haddock Boiled

Smoked haddock boiled with mustard butter sauce and lemon, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Smoked Haddock Boiled

Ingredients

Directions

Cook the haddock

  1. Place the haddock in a flat pan with a little water and simmer until warmed through.

  2. Lift the haddock onto a hot plate and remove the skin.

Make the sauce and serve

  1. Mix the butter with the mustard and add the lemon juice.

  2. Warm the mixture in a cup and pour it over the fish.

  3. Garnish with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Smoked haddock
Is the main protein, gently cooked in water until warmed through and flaky.
Butter
Adds richness and a silky texture to the sauce.
Mustard
Adds sharp, pungent flavour that cuts through the richness of the butter.
Lemon juice
Adds acidity that brightens the smoky fish and the buttery sauce.

Swap the mustard

How well each one fits the dish's main ingredients (haddock, butter, lemon, parsley):

  1. Shallotfits better
  2. Potatofits better
  3. Chivefits better
  4. Mustardthe original

Fit is the average pairing score against haddock, butter, lemon, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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