The thing is to be cooked without any oil or fat!
Key is dried kelp which contains so good minerals and deep flavour -it’s a treasure chest of Umami, not a lie.
Method is quite quite simple: wrap the white fish in dried kelp over night in a fridge and grill on low heat in an oven.
Kelp absorbs the haddock’s excess water and also infuses kelp’s flavour into haddock, so this makes haddock nicely firm texture and flavourful.
And I served Spinach Dashi Jelly and Capers Dill seasoned Potato alongside too.
Recipe is HERE.
Tomorrow will be snowy again too, stay safe and warm, everyone.