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-> [Appetizers, Eastern European, Fish, Greek, Seafood] -> [Marides marinates (marinated smelts) Recipe] |
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Marides marinates (marinated smelts)
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| Artist: |
_ |
| Categories: |
Appetizers, Eastern European, Fish, Greek, Seafood |
| Yield: |
30 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Smelts, cleaned & drained | | 1
| | Lemon (juice only) | | | Flour for dredging | | | Oil for frying (pref. olive) | | 1/2
| cup | Dry white wine | | 1/4
| cup | Wine vinegar | | 2
| tbsp | Chopped fresh parsley | | 1
| tbsp | Chopped fresh thyme, *OR* | | 1
| tsp | -Dried oregano | | 1/2
| tsp | Dry mustard | | | -mixed with: | | 1
| tbsp | Cold water | | 2
| tbsp | Olive oil | | | Salt & freshly ground pepper |
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Procedures:
| 1 | Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. | | 2 | Drain on absorbent paper. | | 3 | Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. | | 4 | Simmer 8 minutes, then add the smelts. | | 5 | Bring to a boil and remove from the heat. | | 6 | Cool, then chill before serving. | | 7 | Serve cold. | | 8 | Note: the smelts will keep several days in the refrigerator. | | 9 | Sliced garlic, shallot, or onion may also be added to the marinade. |
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