Marides Marinatesappetizers, fish, greek 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 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 |
