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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Marides Marinates (Marinated Smelts) |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Marides Marinates (Marinated Smelts) |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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 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.
From: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias
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