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Rizzared Haddock

A haddock prepared by salting, drying, and broiling, served with fresh 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 ↓

Rizzared Haddock

Ingredients

Directions

Prepare

  1. Clean the haddock thoroughly and rub with coarse sea salt.

  2. Let the fish sit overnight.

  3. Hang the fish in a shady place to dry for two days.

  4. Remove the backbone and skin if desired.

Cook and serve

  1. Broil the fish until cooked through, then serve with fresh butter.

  2. For boiling, use plenty of salt in the water and ensure the fish is well done.

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

Haddock
The main fish, whose flesh firms and flakes as it cooks.
Coarse sea salt
Seasons the fish and draws out moisture, firming the flesh during resting and drying.
Fresh butter
Adds richness and a smooth, moist contrast to the lean fish when served.

The step that matters

Broil the fish until cooked through. Fish proteins tighten and dry out once past the point of flaking, so the fish should be checked closely and removed as soon as it is cooked through.

“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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