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Baked Stuffed Haddock

A haddock fillet stuffed with forcemeat, coated in brown crumbs, baked, and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Stuffed Haddock

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Wash and clean the fish, removing the eyes and gills, and take out the insides.

  2. Fill the fish with forcemeat and sew it up.

  3. Insert the tail through the eyes and secure with a skewer.

Bake and serve

  1. Brush the fish with milk and sprinkle with brown crumbs.

  2. Place a few pieces of dripping on top.

  3. Bake in a moderate oven at 350°F (175°C) for 30 minutes, basting once or twice.

  4. Serve 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + milktop 27% of all pairs
    Smell alikelow
    Cooked together355 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 and carries the forcemeat filling.
Forcemeat
Adds a moist, seasoned stuffing that keeps the lean fish from drying out.
Brown crumbs
Form a crust that browns in the oven and adds texture to the surface.
Milk
Helps the crumbs stick to the fish and promotes even browning.
Dripping
Adds fat that carries heat to the surface, crisping the crust and adding flavour.

The step that matters

Basting during baking. Basting the fish once or twice with its fat keeps the surface moist and helps the crumbs brown evenly, while the lean flesh can otherwise dry out in the oven.

“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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