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Dried Haddock on Toast

A fried croquette of dried haddock served on toast, topped with parsley and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dried Haddock on Toast

Ingredients

Directions

Make the haddock balls

  1. Pound or chop the haddock very fine.

  2. Mix in one hard-boiled yolk, butter, pepper, cayenne, lemon juice, and cream.

  3. Rub the mixture through a fine wire sieve.

  4. Form into oval shapes about the size of an olive.

  5. Brush with egg and roll in bread crumbs.

  6. Fry in hot fat until light gold.

Make the toast and serve

  1. Cut oval shapes from bread slightly larger than the olives.

  2. Cut out the center of each to match the olive size.

  3. Fry these in clarified butter until light gold.

  4. Place an olive of haddock on each crouton.

  5. Garnish with chopped parsley and the yolk and white of the remaining hard-boiled egg.

  6. Serve on lace paper.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Haddock + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Cooked dried haddock
Forms the main body of the filling, giving the savoury flavour and firm, flaky texture.
Butter
Adds richness and moisture to the fish mixture and browns the coated balls when fried.
Hard-boiled eggs
Yolks bind and enrich the fish mixture, giving it a smooth, creamy body.
Bread crumbs
Form a crisp, golden coating that protects the fish balls during frying.
Cream
Adds moisture and softness, keeping the fish mixture smooth rather than dry.
Lemon juice
Adds acidity that brightens the rich, fishy flavour of the mixture.

The step that matters

Frying the coated haddock balls in hot fat until light gold. Fat must be hot enough to brown the egg and crumb coating quickly; if it is too cool, the coating absorbs oil and turns greasy before it crisps, and the filling can loosen or break.

“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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