How to cook smelt
Products
Smelt - 500 grams
Onion - 1 small head
Bay leaf - 2 leaves
Pepper - 3-4 peas
Salt to taste
Cooking smelt with spices
1. Rinse the smelt, peel, cut off the heads, rub with salt, leave on 1 hour.
2. Put the water to a boil, add the head of peeled onions, bay leaves, pepper and salt.
3. Cook for 5 minutes, put on a dish, pour over with broth.
Serve boiled smelt with horseradish, sour cream sauce or mustard.
Fusofacts
- Calorie smelt - 86 kcal / 100 grams.- Storage period boiled smelt - 3 days in the refrigerator.
- Smelt - fish sign Peter. Since 2002, a tradition has emerged when smelt passes through the Gulf of Finland, Smelt Days are held in the city, when fishermen gather to catch this particular fish (and in a few days they harvest several tons of smelt) and organize massive culinary fights and fish fairs in the city. By the way, Peter I called the smelt Tsar-Fish. :-)
- Smelt season - from late March to early June.
- The cost frozen smelt - from 400 rubles / 1 kilogram (data for June 2020), in the season fresh smelt costs up to 300 rubles.
- How clean smelt: scrape the fish from the tail to the head with a knife to separate the scales. Cut the fish along the belly from tail to head, remove the entrails, cut off the head and rinse the fish thoroughly under cold water.
- When frying do not gut small smelt (up to 10 centimeters), fry it whole with the head for 5 minutes on each side over medium heat without a lid.
- Fresh smelt has cucumber smell.
- Pick smelt it follows, paying attention to the rows of scales - the fish should be smooth and shiny, elastic to the touch, with light and transparent eyes, without damage.
How to pickle smelt
ProductsSmelt - 500 grams
Carrots - 2 pieces
Bow - 1 head
Flour - 3 rounded tablespoons
Sunflower oil - 3 tablespoons
For the marinade: half a tablespoon of sugar, 1 tablespoon of salt, 5 tablespoons of vinegar 9%, peppercorns, 1 bay leaf, 4 cloves.
How to pickle smelt
1. Wash the smelt, peel, cut off the heads, roll in flour and fry on both sides for 2 minutes.
2. Fold the smelt into sterilized jars.
3. Peel and cut the onion (rings) and carrots (half rings), put in a jar to the smelt.
4. Spicy mixture for pickling smelt: boil 0.5 liter of water with sugar, salt, spices and vinegar.
5. Pour the marinade into the jars to the top and close for a day.
After a day, the marinated smelt is ready and ready, especially for serving with beer. :-)
Japanese pickled smelt recipe
ProductsSmelt - 500 grams
Potato starch
Vegetable oil
Pepper - 3 peas
Bow 1 pc.
For the marinade:
Vinegar 9% - 3 tablespoons
Soy Sweet Sauce - 3 tablespoons
Sugar - 3 tablespoons
Water - 100 ml
Japanese smelt pickling
1. Clean, wash and dry the smelt.
2. Bring the ingredients for the marinade to a boil, covered.
3. Peel and finely chop the onion, fry with a minimum of oil, add to the marinade.
4. Roll the smelt in starch, bake in the oven at 170 degrees for 7 minutes.
5. Then put in the marinade, marinate for 2 hours.