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Haddock Baked

A haddock stuffed with veal farce, coated in egg and breadcrumbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and fish work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 257 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock Baked

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

  1. Wash, clean, and scale the haddock.

  2. Prepare the fish farce as directed.

Stuff and shape

  1. Stuff the forcemeat inside the haddock and sew up the opening.

  2. Truss the fish in the shape of the letter S using string, securing it to the head and tail.

  3. Brush the fish with egg and cover lightly with brown breadcrumbs.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for 30 to 40 minutes, basting occasionally with hot fat.

  2. Serve with anchovy or melted butter sauce.

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 + fishtop 17% of all pairs
    Smell alikelow
    Cooked together257 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Fish + vealtop 19% of all pairs
    Smell alikelow
    Cooked together230 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes
  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 into moist, flaky flesh.
Egg
Brushed on as a binder so the breadcrumbs adhere and brown evenly.
Brown breadcrumbs
Form a crisp, browned crust over the surface of the fish.
Fish farce
Stuffing that adds moisture and a tender, binded texture inside the fish.

The step that matters

Basting with hot fat during baking. Fat carries heat to the surface and keeps the lean fish from drying out, while helping the breadcrumb crust brown. Basting too little leaves the fish dry and the crust pale.

“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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