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    PrimaRecipes --> Marinades

    recipe title: Marides Marinates (Marinated Smelts)
    category: Marinades
    keywords: greek, Fish, Appetizers
    servings: 30
          2 lb Smelts; cleaned + 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 + 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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