It is difficult to list all the advantages of fish without drifting into pathos, but it should be recognized that they are quite capable of becoming its shortcomings. Recipe for fried smelt so simple, and it is so delicious that it rarely is prepared differently. As the season of the fish coincides with the beginning of barbecue season, and sometimes fried smelt on the grill – and, perhaps, pickle.
The usual marinated smelt is fried fish in soggy batter, soaked in the watery sour-sweet marinade, and all the fantasy in this case is limited to onions and carrots. Are you serious?!
Meanwhile, on the Mediterranean sea – not so, if you think about it, and far away, – also love to marinate little fish, anchovy, and doing it very tasty. Why not take that experience to adopt, and not to prepare a completely different smelt in marinade, Mediterranean flavours?Smelt marinated in Mediterranean flavoursComplexity
- 10 minutes + 12 hours
How to cook:
- 500 g small fish
- 2 tbsp. salt
- 1 tablespoon of sugar
- for the marinade:
- 100 ml vinegar
- juice of 1/2 lemon
- 4 garlic cloves
- 1 chili pepper
- a few sprigs of parsley
- 20 ml. olive oil
Smelt gut, cut off head and rinse thoroughly. You can go ahead and, armed with small and sharp knife, carefully cut the fillet from each fish – it will taste great, but once the smelt we do rarely cleaned by all the rules, we follow the tradition and leave it whole. After that, mix salt and sugar, place the smelt into a suitable container by sandwiching a mixture of salt and sugar, and refrigerate for 4 hours – slightly proselytise.
Rinse the smelt under cold running water to wash away salt and sugar, and be very dry. Mix the chopped garlic and parsley, finely chopped chili pepper (fresh or dried) and the rest of the ingredients of the marinade, place the rice into an enamel or ceramic dish and cover with marinade. Put it in the fridge, and allow 8 hours to ensure that it is thoroughly marinated.
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Serve pickled smelt with fried black bread rubbed with garlic, sprinkled a bit with the marinade: thick smelt, the nature of slightly sweet, will gain a spicy flavor with a slight acidity, and as a cold snack will hardly leave anyone indifferent. This marinated smelt stand in the refrigerator for three days, no less – but the hope is that you'll eat it before.published
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©