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Fresh Haddock Broiled

A simple broiled haddock seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Fresh Haddock Broiled

Ingredients

Directions

Prepare the fish

  1. Cut the fish open and remove the backbone.

  2. Lightly season the fish with salt and pepper.

  3. Hang the fish in an airy place for a few hours.

Grill and serve

  1. Preheat your grill.

  2. Melt some butter and brush it over the haddock.

  3. Place the fish skin-side down on the grill.

  4. Cook over low heat for 20 minutes until done.

  5. Serve hot with melted butter.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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

Haddock
Forms the main body of the dish, cooking to a flaky texture when heated through.
Butter
Adds moisture and richness, helping the surface of the fish brown gently under the grill.

The step that matters

Cook over low heat until done. Fish is delicate and its proteins set quickly, so gentle heat helps keep the flesh moist and tender rather than dry or tough. Check for opaque, flaky flesh rather than relying only on the timer.

“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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