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Fish Souffle

A baked fish soufflé made with haddock, butter, flour, milk, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Fish Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fish

  1. Boil the haddock.

  2. Remove bones and skin.

  3. Mince the fish small.

Make the mixture

  1. Melt butter in a saucepan.

  2. Add flour, milk, fish, and seasoning.

  3. Add the yolks of the eggs.

  4. Add the beaten whites.

Bake and serve

  1. Butter a souffle tin.

  2. Pour in the mixture.

  3. Bake in a hot oven at 400°F (200°C) for 30 to 45 minutes.

  4. Serve in the tin.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + haddocktop 16% of all pairs
    Smell alikelow
    Cooked together764 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

Eggs
Yolks enrich the base while beaten whites create the airy lift that makes the soufflé rise.
Flour
Starch thickens the butter and milk into a stable sauce that holds the soufflé structure.
Butter
Fat enriches the flour roux and adds flavour to the base.
Milk
Liquid combines with the flour to form the thick white sauce base.
Haddock
Minced cooked fish provides the main flavour and bulk of the soufflé.

The step that matters

Add the beaten whites. Whites must be beaten to hold air and folded gently into the base so the soufflé rises. Overmixing deflates the foam, while underbeaten whites fail to lift the mixture.

“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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