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Rizzared Haddock

Salt-cured haddock is a fish rubbed with coarse sea salt, dried, then grilled and 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

Cure

  1. Clean the haddock thoroughly.

  2. Rub the haddock well with coarse sea salt.

  3. Let the fish sit overnight.

  4. Hang the haddock in a shady place to dry for two days.

Cook and serve

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

  2. Grill the haddock until cooked through.

  3. Serve with a little fresh butter.

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
Is the main protein; salting firms its flesh and concentrates its flavour during curing.
Coarse sea salt
Draws out moisture and seasons the fish, firming its texture during the cure.
Fresh butter
Adds richness and fat that softens the lean, salty fish when served.

The step that matters

Rubbing in the salt. Salt must coat the fish evenly so it cures uniformly. Uneven salting leaves some areas too salty and others under-cured, and the salt draws moisture out of the flesh that the drying stage depends on.

“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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