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Grilled Haddock

A haddock fillet grilled and served with Dutch sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Grilled Haddock

Ingredients

Directions

Prepare

  1. Wash the haddock well and rub it with oiled butter.

  2. Dip the haddock in flour.

Grill and serve

  1. Place it on a hot grill and cook for 10 minutes, turning every minute.

  2. Serve with Dutch sauce.

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 + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Haddock + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together401 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 and cooks to flaky, opaque flesh on the grill.
Oiled butter
Adds fat that carries flavour and helps the fish brown and resist sticking.
Flour
Forms a light coating that helps the surface brown and hold moisture in.

The step that matters

Placing the haddock on the hot grill. A hot, clean grill grate helps the flour coating brown and keeps the fish from sticking and breaking apart. Turning it every minute for 10 minutes, as the record says, is a frequent turning schedule that may dry or tear the delicate flesh, so watch the fish closely.

“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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