Fatty capelin is such a tasty fish that chefs of many famous restaurants do not hesitate to cook it.
So why not take advantage of their developments? Yulia Arkhipova, an expert of the online publication BelNovosti, a chef, told us how easy and simple it is to cook this fish and end up with a gorgeous dish without being modest.
First, the capelin needs to be defrosted and washed. Removing the head and guts is a matter of personal preference, but if you want to get close to restaurant quality, it's a must.
If there is roe in the fish, return it to the belly.
After that, place the prepared fish in a clean plastic bag. Add salt, black pepper, mayonnaise and ready-made mustard to the bag – add all the ingredients to your taste.
Shake the bag a few times to mix the fish well and leave it to marinate for 30-40 minutes. Trust me: the combination of mustard and mayonnaise can work wonders.
All that remains is to sprinkle each carcass with breadcrumbs on all sides and place it on a baking sheet covered with parchment paper to bake in the oven.
If this option does not suit you, fry the capelin in the usual way, in oil heated in a frying pan.
Earlier we talked about what gourmets add to their cup of coffee for flavor.
Expert: Julia Arkhipova
