Cooking Smelt

Photo: Lombard Of The Intertidal – Copyright | enlarged to square

BEFORE COOKING:

Thaw the frozen smelt completely. Clean, remove the head, and rinse.

COOKING:

Place the smelt into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to halfway. Cook for 5–7 minutes on low heat to avoid breaking the delicate flesh. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. Cook under a tight lid. The smelt is done when it turns a lighter color and the pieces of flesh separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is great for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a buttery sauce, dill sauce, or with oil mixed with chives or mint. Serve it accompanied by raw salads, leafy greens, or with rice, potatoes, lentils, or millet.

Enjoy your meal!