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See below ingredients and instructions of the recipe
Karen Mintzias 1 tb Chopped fresh thyme; *OR*
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
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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