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Findhorn Haddocks

Haddock prepared by broiling or frying with butter, eggs, breadcrumbs, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Findhorn Haddocks

Ingredients

Directions

Prepare the fish

  1. Clean the haddock and soak in coarse sea salt for 2 hours.

  2. Rinse the fish and optionally split them.

  3. Hang the fish in a dry place for 1-2 weeks.

  4. Split and bone the fish, then cut into pieces.

Cook

  1. Dip the pieces in beaten eggs and breadcrumbs, then fry in lard until golden.

  2. Broil the fish and serve with cold butter.

  3. Rub the fish with butter and cook in a Dutch oven before the fire.

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).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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, cooking to flaky, tender flesh.
Coarse sea salt
Draws moisture from the fish and seasons it during the soak.
Butter
Adds richness and flavour, and helps the fish brown when rubbed on.
Lard
Frying fat that gives the coating a crisp, golden surface.
Eggs
Bind the breadcrumb coating so it adheres to the fish.
Breadcrumbs
Form a crisp, golden crust during frying.

The step that matters

Fry in lard until golden. The coated pieces need hot fat and enough time to crisp without overcooking the fish inside. Too cool a pan leads to greasy, soggy coating; too hot burns the crumbs before the fish is 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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