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 ↓
Broiled Codfish or Haddock
Ingredients
Directions
Split the tail-end of the fish.
Broil the fish as directed for broiled fish.
Spread Maitre d'Hotel Butter over the fish.
Let it stand in the open oven for 1 to 2 minutes to melt the butter.
Serve hot.
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.
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Haddock + buttertop 16% of all pairsSmell alikelowCooked 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
- Codfish or haddock
- Forms the main body of the dish, cooking to a flaky, tender texture under the broiler.
- Maitre d'hotel butter
- Melts over the hot fish, adding richness and moisture and a savoury herb flavour.
The step that matters
Letting the butter melt in the open oven. Leaving the fish 1 to 2 minutes in the open oven lets the butter melt into the hot surface without overcooking the fish. Watching closely prevents the butter from burning or the fish from drying out.
“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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