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Findhorn Haddocks

Haddock seasoned with coarse sea salt, pyrogallic acid, and butter, then dried and cooked by broiling, frying, or Dutch oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Findhorn Haddocks

Ingredients

Directions

Prepare the fish

  1. Clean the haddock and lay it in coarse sea salt for 2 hours.

  2. Drain the water and wet the fish with pyrogallic acid.

  3. Hang the fish in a dry place for 1-2 days.

Cook

  1. For broiling, split the fish, hang for 1-2 days, then serve with cold butter.

  2. For frying, split and bone the fish, cut into pieces, egg and breadcrumb them, then fry in lard.

  3. For a delicate method, split the fish, rub with butter, and cook in a Dutch oven.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

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

What each ingredient does

Haddock
Forms the main flesh of the dish, which firms and flakes when salted and cooked.
Coarse sea salt
Draws out moisture and firms the flesh before the fish is hung to dry.
Pyrogallic acid
Acts as a preserving agent applied to the wet fish before hanging.
Butter
Adds fat and richness, coating the fish for the broiled and delicate methods.
Lard
Provides fat for frying, helping the breaded pieces brown and crisp.
Breadcrumbs
Form a crisp, golden coating on the fish pieces when fried.

The step that matters

Salting and drying the haddock. Salt must penetrate evenly and the fish must dry properly before hanging; uneven salting or too much moisture left on the surface can spoil the fish or leave it unevenly cured.

“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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