Marides marinates (marinated smelts)

30 servings

Ingredients

Quantity Ingredient
Karen Mintzias
2 pounds Smelts; cleaned & drained
1 Lemon (juice only)
Flour for dredging
Oil for frying (pref. olive)
½ cup Dry white wine
¼ cup Wine vinegar
2 tablespoons Chopped fresh parsley
1 tablespoon Chopped fresh thyme; *OR* Dried oregano
½ teaspoon Dry mustard mixed with:
1 tablespoon Cold water
2 tablespoons 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

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