Marides Marinates (Marinated Smelts)

Servings: 30
Ingredients:

2 lb Smelts; cleaned and 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 and 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

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