Chef’s Recipe: Anago Shioyaki

Preparation

1. Remove the Anago from the packaging, allow the fish to thaw completely outside the fridge.
2. Remove the large bones.
3. Pour boiling water over the Anago and leave it for a few seconds.
4. Pat the Anago dry with kitchen paper.
5. Preheat the oven at 230°C.
6. Cut the Anago into pieces and sprinkle with salt.
7. Bake the Anago for about 4 minutes in the oven on a baking sheet lined with baking paper.