Recipe - Marides Marinates (Marinated Smelts)

Karen Mintzias
2 pound Smelts; cleaned & drained
1 Lemon (juice only)
Flour for dredging
Oil for frying (pref. olive)
One half cup Dry white wine
One fourth cup Wine vinegar
2 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh thyme; *OR*
1 teaspoon Dried oregano
One half teaspoon Dry mustard
mixed with:
1 tablespoon Cold water
2 tablespoon Olive oil
Salt & freshly ground pepper

Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil
about a halfinch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini