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 ↓
Dried Haddock
Ingredients
Directions
Prepare and cook
Wash the dried haddock.
Place it in a fish kettle or a frying pan covered with a plate.
Add 1 pint of boiling water.
Keep the heat below simmering for 15 to 30 minutes, depending on the size of the fish.
Finish
When done, place it before the fire.
Rub a little butter over it.
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.
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Haddock + buttertop 16% of all pairsSmell alikelowCooked together764 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
- Dried haddock
- Is the main food being cooked, rehydrated gently in hot water.
- Butter
- Adds richness and a little fat to the finished fish.
The step that matters
Keep the heat below simmering. Boiling toughens the proteins in fish, making the flesh firm and dry. A gentle heat below a simmer cooks it evenly and keeps it tender and moist.
“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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