HEAD TO TAIL EATING - GRILLED CAPELIN FISH WITH ROE RECIPE - Cooking with Chef Dai

HEAD TO TAIL EATING - GRILLED CAPELIN FISH WITH ROE RECIPE - Cooking with Chef Dai Chef Dai demonstrates how to grill dry cured capelin fish, two ways. For both dishes, he uses the same technique to grill the fish over a frying pan with the use of parchment / baking paper. The purpose of the paper is to prevent the fish from sticking to the pan and the absence of oil reduces the, already, richness of this particular fish. The second dish is differentiated by a garlic butter sauce of which the INGREDIENTS are as follows: cooking oil x 1 glug garlic x 1 clove (roughly chopped) fresh or dried chilli cooking sake or white wine x 2 Tbsp panko breadcrumbs x 1 Tbsp dark soy sauce x 1/2 tsp parsley x 1-2 sprigs (roughly chopped) Grilled capelin is a popular Japanese dish where the entire fish, from head to tail, roe and tiny bones can be enjoyed as an appetiser or side dish. Capelin is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. It is a co