1
1/4
1/3
1
1/4
1
3
|
#
c
c
t
t
T
|
Smelts headless (1)
Dill, fresh
Rye Flour
Salt
Pepper
Egg
Oil
|
These smelts can be enjoyed warm or at room temperature, reheat well,
and can be used as an ingredient in sandwiches. They're substantial
enough to make a light dinner for two served with some boiled potatoes.
Prep (45 min)
See Photo Gallery
for details.
- Head and gut SMELTS (if not already done).
- Dry Smelts on paper towels if needed. Keep them and the
working surfaces as dry as you can as you work.
- With a razor sharp filet or boning knife make a cut on the belly
side from front to tail and through to the backbone.
- Flatten Smelts by running your thumbnails down both sides of
the backbone from front to tail to strip the flesh from it - then slip
your knife under the backbone just forward of the tail and strip it
out with a single stroke. Bend it away and cut it off at the tail.
- Pull feathery fronds of DILL from the stems and chop small.
- Lay a Smelt skin side down and distribute a moderate amount
of dill all along the center. Place a similar size fillet over it,
skin side up, to make a sandwich. Repeat.
Run (20 min)
- Mix Rye Flour, Salt and Pepper. Pour onto a
plate.
- Beat EGG lightly and pour into a deep plate.
- Using one hand for the eggs and the other for the flour, dip each
Sandwich into the Egg, shake off excess and drag both sides
in Flour, again shaking off excess.
- Heat Oil in a well seasoned skillet (use a little more if
the skillet is very large) and fry Smelts on both sides over
moderate until medium brown. Drain on paper towels and keep warm (if
serving warm).
- Serve warm or room temperature with a vinegar dip.
|
