| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Appetizers, Greek, Seafood | 30 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 2 | lb | Smelts, cleaned & drained |
| 1 | Lemon, juice only | |
| Flour for dredging | ||
| Oil for frying, pref. olive | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Wine vinegar |
| 2 | T | Chopped fresh parsley |
| 1 | T | Chopped fresh thyme, OR |
| 1 | t | Dried oregano |
| 1/2 | t | Dry mustard |
| mixed with: | ||
| 1 | T | Cold water |
| 2 | T | Olive oil |
| Salt & freshly ground pepper |
INSTRUCTIONS
Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. Drain on absorbent paper. Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then add the smelts. Bring to a boil and remove from the heat. Cool, then chill before serving. Serve cold. Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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