Ingredients
- 2 smelts
- 1 lemon
- 1 flour for dredging oil for frying
- 120 ml dry wine (white)
- 60 ml wine vinegar
- 30 ml olive oil
- 16 ml water (cold)
- 6 gr thyme (chopped fresh)
- 3 gr parsley (chopped fresh)
- 2 gr oregano (dried)
- 2 ml dry mustard
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.