Free Recipe Marides Marinates (Marinated Smelts) 2
Recipe Type: G Recipes
Recipe Preparation: boil
Cooking Ingredients for Marides Marinates (Marinated Smelts) 2 Recipe
Karen Mintzias 1
tb Chopped fresh thyme; *OR*
2 lb Smelts; cleaned & drained
1 ts -Dried oregano
1 Lemon (juice only)
1/2 ts Dry mustard
Flour for dredging
-mixed with:
Oil for frying (pref. olive) 1
tb Cold water
1/2 c Dry white wine
2 tb Olive oil
1/4 c Wine vinegar
Salt & freshly ground pepper
2 tb Chopped fresh parsley
Marides Marinates (Marinated Smelts) 2 Preparation
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
Cooking Temperature:
Recipe Serves: 30
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