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Baked Stuffed Haddock

A baked haddock stuffed with a cracker and butter mixture, topped with pork slices and served with egg white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Stuffed Haddock

Ingredients

Directions

Prepare the stuffing

  1. Preheat the oven to 350°F (175°C).

  2. Roll the crackers finely and mix with salt, pepper, and sage.

  3. Add butter and pour boiling water over the mixture until it reaches the right consistency.

Stuff and bake

  1. Stuff the haddock with the mixture and lay the top layer of fish over the stuffing.

  2. Make four slits in the top of the fish and insert thin slices of pork.

  3. Bake until cooked through and serve with egg white sauce.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sage + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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; its flesh firms and turns opaque as it cooks.
Brown baked crackers
Crushed to a fine crumb that absorbs liquid and binds the stuffing together.
Butter
Adds fat and richness, helping the stuffing stay moist and tender as it bakes.
Sage
Adds a herbal, savoury aroma to the stuffing.

The step that matters

Bake until cooked through. Fish proteins set as they heat and become dry and tough if overbaked. Checking for flaking and opaque flesh at the thickest part helps prevent overcooking.

Swap the sage

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

  1. Parsleyfits better
  2. Thymefits better
  3. Capersfits about as well
  4. Sagethe original

Fit is the average pairing score against haddock, pepper, butter. 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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