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To Broil Smoked Haddocks

A smoked haddock fillet broiled and finished with butter, pepper, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Broil Smoked Haddocks

Ingredients

Directions

Prepare

  1. Cut off the tail of the haddock.

  2. Cut off the top pieces of the haddock.

  3. Grease the gridiron.

Broil

  1. Place the haddock on the gridiron.

  2. Broil the haddock over a clear fire until cooked.

Finish and serve

  1. Transfer the haddock to a hot dish.

  2. Rub butter over the fish.

  3. Season the fish with pepper.

  4. Squeeze lemon juice over the fish.

  5. Serve immediately.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Haddock + lemontop 23% of all pairs
    Smell alikelow
    Cooked together299 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

Smoked haddock
Forms the main body of the dish, cooking through over direct heat to a flaky texture.
Butter
Adds richness and moisture to the fish as it is rubbed over the surface.
Lemon juice
Adds acidity that brightens the smoky, savoury flavour of the fish.

The step that matters

Broil the haddock over a clear fire until cooked. A clear fire gives steady, even heat without flare-ups or smoke scorching. Fish is delicate and cooks quickly, so it should be checked often and removed once it flakes, before it dries out.

“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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