Haddock with Salicornia (Sea Asparagus)
Cut the haddock into tranches. Rinse the salicornia (sea asparagus) thoroughly, trim the hard ends and brown spots, drain and pat dry with kitchen paper.
Heat 2 tablespoons olive oil in a pan and fry the salicornia in it for 1 minute. Pour 1 tablespoon lemon juice and season with salt and pepper.
Transfer the salicornia to plates and place the smoked haddock over it. Serve with a fresh baguette.