Marinated Smelts

Ingredients

• Fry some well-dried and floured smelts
• Add to the oil, per pint
• eight unpeeled garlic-cloves
• an onion
• a carrot cut into thin, round slices
• moisten with one-quarter pint of vinegar
• as much water
• season with a little salt
• two small pimentos
• a small bay-leaf
• a sprig of thyme
• a few parsley stalks

Method

1. 1

   Fry the smelts, then put them in a dish.

2. 2

   Add the fried vegetables to the oil, drain, moisten with vinegar and water, season, and dip the smelts for twelve minutes in this marinade.

3. 3

   Transfer to a dish and leave to marinade for twenty-four hours.

4. 4

   Serve very cold with a portion of the marinade.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 91. The excerpt below is the record exactly as published.

MARINADED SMELTS Fry some well-dried and floured smelts in oil; as soon as this is done, put them in a deep dish or a bowl. Add to the oil, per pint (which quantity should be allowed for every two lbs. of the fish), eight unpeeled garlic-cloves, an onion, and a carrot cut into thin, round slices, all of which vegetables should be slightly fried. Drain off the oil, moisten with one- quarter pint of vinegar and as much water, and season with a little salt, two small pimentos, a small bay-leaf, a sprig of thyme, and a few parsley stalks

Cook this with the app: pantry check, scaling, and the assistant.