Skip to main content
Main

To Bake Hake on Potatoes

A baked hake served on a bed of potatoes.

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

Why it works: Flour and potato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Bake Hake on Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dish

  1. Preheat the oven to 350°F (175°C).

  2. Rub the bottom of a large baking dish with fat bacon.

  3. Dredge the bottom of the dish with plenty of flour.

Assemble and bake

  1. Peel enough potatoes to cover the bottom of the dish.

  2. Place the body of the hake in the dish, head removed.

  3. Bake until the fish is cooked through and the potatoes are tender.

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. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hake
Forms the main protein, cooking through gently in the oven to become flaky.
Potatoes
Form a bed under the fish, becoming tender as they bake and absorbing its juices.
Fat bacon
Greases the dish so the fish and potatoes do not stick and gain some savory flavor.
Flour
Dusted over the greased dish, it helps create a light coating that aids browning and release.

The step that matters

Bake until the fish is cooked through and the potatoes are tender. Fish cooks quickly and becomes dry if overbaked, while potatoes need more time to soften. Checking the fish for flaking and the potatoes for tenderness ensures both are done together.

“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

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes