Baked haddock, frosted to mirin

2_07429 HADDOCK baked, FROSTED to MIRIN INGREDIENTS for 4 PEOPLE A haddock, possibly line, about 1, 6 kg, one tablespoon of Mirin (sweet Sake), pine needles, sea salt, white pepper to reel.

The Squamate haddock, a cut in the abdomen and intestines empty; leave the head, tail and fins attached and wash it thoroughly.

Dry with paper towels and trafiggetelo with two long thin metal skewers.

Salt and pepatelo evenly and cover the tail and fins of salt, pressing with your fingers to make it stick.

Place it in a roasting pan with the ends of the skewers on the edges, so that the fish does not touch the bottom of the bowl.

Heat oven to 160ø.

Poured a finger of boiling water in the Pan and bake for about 35 minutes.

Remove the fish from the oven and spennellatelo with the Mirin.

Raise the oven temperature to 220° and bake the fish for another 5 minutes.

Washed pine needles, dry and arrange on a serving dish so they fit.

Lie down on the fish released from skewers and serve.