Title: Marides Marinates (Marinated Smelts)
Categories: Greek Appetizer Seafood
Yield: 30 Servings

		Karen Mintzias
2	lb	Smelts; cleaned & drained
1		Lemon (juice only)
		Flour for dredging
		Oil for frying (pref. olive)
1/2	c	Dry white wine
1/4	c	Wine vinegar
2	tb	Chopped fresh parsley
1	tb	Chopped fresh thyme; *OR*
1	ts	-Dried oregano
1/2	ts	Dry mustard mixed with:
1	tb	Cold water
2	tb	Olive oil
		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

previous

next