| 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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