Marides Marinates (Marinated Smelts)

Marides Marinates (Marinated Smelts) Ingredients

Karen Mintzias	2 tb Chopped fresh parsley
2 lb Smelts; cleaned & drained	1 tb Chopped fresh thyme; *OR*
1 Lemon (juice only)	1 ts -Dried oregano
Flour for dredging	1/2 ts Dry mustard
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

Instructions for Marides Marinates (Marinated Smelts)

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Greek

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