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Findhorn Haddocks

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

  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 to 2 weeks.

  4. When ready, broil the fish for about 12 minutes.

  5. For frying, split and bone the fish, then cut into pieces.

  6. Rub the fish with butter, egg, and crumb them, then 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

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