Marides Marinates (Marinated Smelts)
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Ingredients
| 2 lbs. | smelts, cleaned and drained | | 1 | lemon, juice of | | Flour for dredging | | Oil for frying (preferably olive) | | 1/2 cup | dry white wine | | 1/4 cup | wine vinegar | | 2 tbsp. | chopped fresh parsley | | 1 tbsp. | chopped fresh thyme or | | 1 tsp. | dried oregano | | 2 tbsp. | olive oil | | 1/2 tsp. | dry mustard mixed with | | 1 tbsp. | cold water | | Salt and freshly ground pepper |
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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.
Author's Comments
The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade.
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