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Baked Haddock

Baked Haddock is a fish dish where a haddock is stuffed, coated in egg and breadcrumbs, and baked.

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 ↓

Baked Haddock

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Open the haddock, cleanse it thoroughly, and wipe it dry.

  2. Fill the haddock with forcemeat and sew it up with a needle and cotton.

  3. Coat the fish with beaten egg and roll it in breadcrumbs.

Bake

  1. Place the fish on a baking sheet with the butter or dripping.

  2. Bake in a moderate oven at 350°F (175°C) for 30 to 40 minutes, basting occasionally.

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).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Haddock
Forms the main body of the dish, cooking to flaky, tender flesh.
Butter or beef dripping
Adds fat that carries heat to the fish and helps it brown while basting.
Egg forcemeat
Adds moisture and body to the stuffing, keeping the filling from drying out.

The step that matters

Basting during baking. Fish is lean and dries out quickly in dry oven heat. Basting with the melted fat keeps the surface moist and helps it brown evenly over the 30 to 40 minutes.

“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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