Marides marinates (marinated smelts)
Yield: 30 servings Ka
Ingredients:
- 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
Instructions:
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
