| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Greek, Seafood, Appetizers |
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 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh thyme; *OR* Dried oregano |
| 1/2 |
ts |
Dry mustard mixed with: |
| 1 |
tb |
Cold water |
| 2 |
tb |
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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