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Rizzared Haddock

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

  1. Clean the haddock thoroughly and sprinkle with coarse sea salt. Let them sit overnight.

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

  3. Before cooking, remove the backbone and skin if desired.

  4. Broil the haddock until cooked through, then serve with fresh butter.

  5. Alternatively, boil the haddock in salted water until the flesh lifts easily from the bone.

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

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