Name: Haddocks Dried
Ingredients: medium-sized dried haddocks; butter; pepper

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 ↓

Haddocks Dried

Ingredients

medium-sized dried haddocks
butter
pepper

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 350°F (175°C) or prepare a pot on the stove with a little water.
Place the dried haddocks in a tin or pot to create steam.
Cook the haddocks whole until heated through.
Make an incision from head to tail and remove the backbone.
Spread the fish with butter and sprinkle with pepper before serving 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.

Haddock + buttertop 16% of all pairs

Smell alikelow

Cooked together764 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Haddock + peppertop 30% of all pairs

Smell alikelow

Cooked together696 recipes

Shared aroma: ethanol (alcoholic, ethereal).