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