Skip to main content
Main

Baked Haddock

Baked haddock stuffed with veal crumbs, coated in egg and bread crumbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Baked Haddock

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. Wash the fish and dry it.

  2. Remove the eyes from the fish.

  3. Stuff the fish with the veal crumbs and sew it up.

  4. Curl the fish and truss it.

Coat and bake

  1. Brush the fish with the beaten egg and sprinkle with bread crumbs.

  2. Place in a baking dish and bake at 350°F (175°C) for 30 minutes.

  3. Baste frequently with suet or dripping.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + vealtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Haddock + breadtop 24% of all pairs
    Smell alikelow
    Cooked together220 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes
  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 and cooks through to a flaky texture.
Egg
Binds the coating so the bread crumbs adhere and brown in the oven.
Bread crumbs
Forms a crisp, golden coating on the outside of the fish.
Veal crumbs
Fills the cavity as a stuffing that adds body and flavor to the fish.

The step that matters

Baste frequently with suet or dripping. Fish is lean and dries out quickly in the oven. Regular basting with fat coats the surface, carrying heat and moisture to keep the flesh tender and help the coating brown.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes