Marides Marinates (marinated Smelts) Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
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,
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.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp