Skip to main content
Main

Pindhorn Haddocks

A haddock dish cured with coarse sea salt and pyroligneous acid, then dried and broiled or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Pindhorn Haddocks

Ingredients

Directions

Prepare

  1. Clean the haddock and lay them in coarse sea salt for 2 hours.

  2. Drain the water from the fish and wet them with pyroligneous acid.

  3. Hang the fish in a dry place for 1-2 days or up to 2 weeks.

Cook

  1. When ready to cook, broil the fish for about 12 minutes.

  2. For frying, split and bone the fish, cut into pieces, egg and crumb them, and fry in lard.

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 flesh that is salted, dried and then cooked.
Coarse sea salt
Draws out moisture from the fish and firms its flesh during salting.
Pyroligneous acid
Adds a smoky aroma and flavour to the fish surface.
Lard
Conducts heat for frying and adds richness and browning to the crumb coating.

The step that matters

Salting the haddock for 2 hours. Salt draws water out of the fish and firms the flesh. Too little time leaves the fish wet and bland, while too much time can make it overly dry and salty before hanging.

“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.

You might also like

Boiled HaddockBoiled Haddock10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes