A tasty alternative to large fish...
Garlic And Shallot Smelts
PREPARATION: 20 minutes
COOKING: 10 minutes
TOTAL: 30 minutes
PORTION(S): 4-6 servings
INGREDIENTS
PREPARATION
- If frozen, thaw the smelts in the refrigerator overnight or under cold water for 30 minutes. Do not thaw in the microwave.
- Wash in cold water, drain and pat the smelts dry with paper towels.
- In a large bowl, combine the flour, salt and pepper. Coat smelts on both sides and shake to remove excess.
- In a skillet, preheat the garlic butter over medium heat. Be careful not to overheat.
- Blanch the shallot rings, then grill the smelts for 5 minutes per side or until golden to taste.
- Serve with lemon or lime slices and buttered rice (see recipe).
NOTES:
You can optionally garnish the cabbage with sour cream and serve it with Traditional Romanian Cornbread (Mămăligă) (see recipe).
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