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Findhorn Haddocks

A haddock dish prepared by salting, acid-wetting, drying, broiling, frying, or cooking in a Dutch oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Findhorn Haddocks

Ingredients

Directions

Cure the fish

  1. Clean the haddock.

  2. Lay the haddock in coarse sea salt for 2 hours.

  3. Drain the water.

  4. Wet the fish with pyroligneous acid.

  5. Hang the fish in a dry place for 1-2 days.

Cook and finish

  1. Broil the fish for 12 minutes.

  2. Split and bone the fish.

  3. Cut the fish into pieces.

  4. Coat the pieces in egg and breadcrumbs.

  5. Fry the coated pieces in lard until golden.

  6. Rub the split fish with butter.

  7. Cook the buttered fish in a Dutch oven before the fire.

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).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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 of the dish, which firms and flakes as it is cured and cooked.
Coarse sea salt
Draws water out of the fish and firms its flesh during the curing stage.
Pyroligneous acid
Adds a smoky flavour to the fish without a smoke fire.
Butter
Adds richness and flavour and helps the split fish brown.
Lard
Conducts heat in frying and helps the coated pieces turn golden and crisp.
Eggs
Bind the breadcrumbs to the fish pieces so the coating holds during frying.

The step that matters

Salting the haddock for 2 hours. Salt draws moisture out of the flesh and firms it. Too long a salt cure leaves the fish overly salty and dry, so the timing and the drain afterwards matter.

“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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