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Finnan Haddie

A smoked haddock fillet cooked in boiling water and finished with butter.

From an old cookbook · modernised transcription
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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 ↓

Finnan Haddie

Ingredients

Directions

Prepare and poach

  1. Cut a piece of Finnan haddie to the desired size.

  2. Place it in a frying pan and cover with boiling water.

  3. Boil for 5 minutes.

Finish and serve

  1. Drain the water and add a lump of butter.

  2. Once the butter melts and coats the fish, serve.

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

What each ingredient does

Finnan haddie
Smoked haddock forms the main body of the dish, with flaky, delicate texture when gently poached.
Butter
Adds fat and richness, and coats the fish with a smooth, moist finish.

The step that matters

Boil for 5 minutes. Fish proteins set as they heat, and holding them at a boil for too long makes the flesh firm, dry and tough. Keep the boil timed so the fish is just cooked 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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