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Marides Marinates (Marinated Smelts)



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Marides Marinates (Marinated Smelts)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

Typed for you by Karen Mintzias


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*
1 ts -Dried oregano
1/2 ts Dry mustard
-mixed with:
1 tb Cold water
2 tb Olive oil
Salt & freshly ground pepper

Serves:

30 Servings

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