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| Marides Marinates (Marinated Smelts) Recipe |
Category: Appetizers / Greek
Rating:
N/A
Servings: 30
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Ingredients
1 karen mintzias
2 lb smelts; cleaned & drained
1 lemon (juice only)
1 flour for dredging
1 oil for frying (pref. olive)
1/2 cup dry white wine
1/4 cup wine vinegar
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme; *or* dried oregano
1/2 teaspoon dry mustard mixed with:
1 tablespoon cold water
2 tablespoon olive oil
1 salt & freshly ground pepper
Cooking 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
appetizers,seafood,greek
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