when the haddock dresses in smokie

On the east coast of Scotland, in the land of water-carved cliffs. A man tries to control the fire. In a shed with blackened walls. Every morning, he makes sure his flames are perfect. He is looking for a hot fire with smoke that should give flavor to the fish. Indeed, behind him, dozens of haddocks are suspended. The latter are waiting to be smoked to be transformed into smokie, the local specialty.

A gourmet dish?

Once cleaned and salted, the haddocks of the same size are tied in pairs with jute thread. Thirty minutes after putting them on the fire, the smoke tinged the haddocks golden. The fish are impregnated to the flesh with the smell. Initially, smokie is a popular dish. However, a cook has decided to elevate it to gourmet status. There is only one rule to follow. It is necessary to associate foods with a subtle taste, in order to let it be the star of the recipe.