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Rizzard Haddocks

A broiled haddock seasoned with coarse sea salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Rizzard Haddocks

Ingredients

Directions

Prepare

  1. Clean and wash the haddocks thoroughly.

  2. Rub them with coarse sea salt and let them sit overnight.

  3. Thread a thick wire through the eyes and hang them outside for two days, away from direct sunlight.

  4. Remove the backbones and skin the haddocks.

Cook and serve

  1. Broil them over a clear fire on a greased gridiron.

  2. Place the cooked haddocks on a hot dish.

  3. Rub a generous amount of butter over each fish and serve hot.

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).

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

What each ingredient does

Haddocks
The main protein, which broiling cooks into flaky, moist flesh.
Butter
Adds richness and moisture to the cooked fish, and gives it a rounded flavour.
Coarse sea salt
Seasons the fish and draws out moisture during the overnight rest.

The step that matters

Broil over a clear fire on a greased gridiron. Grease keeps the delicate skin from sticking and tearing. A clear, steady fire with no flare-ups lets the fish cook through and brown evenly rather than char on the outside while staying raw inside.

“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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