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Haddock, Smoked

A smoked haddock prepared by sewing, trussing, egg coating, breadcrumbing, baking, and served with anchovy or melted butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and anchovy share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock, Smoked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Sew up the opening of the smoked haddock.

  2. Truss the fish in the shape of an 'S' using string, securing it at the head and tail.

  3. Brush the fish with beaten egg.

  4. Lightly cover the fish with brown breadcrumbs.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for 30 to 40 minutes, basting occasionally with hot fat.

  2. Serve with anchovy or melted butter 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. Haddock + anchovytop 6% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 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

Egg
Beaten egg brushed on the fish helps the breadcrumbs stick to the surface.
Brown breadcrumbs
Form a crisp, golden coating that browns in the oven.
Smoked haddock
The main fish, whose flaky flesh is cooked through by gentle oven heat.

The step that matters

Basting with hot fat during baking. Basting adds fat to the surface so the breadcrumb coating browns evenly and does not dry out while the fish cooks through.

“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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