Pawaru-Grahmata

№ 80III. nodaļa

Salakas, stintes

Smelt in white wine and butter

  • Serves 4
  • about 30 minutes, plus soaking
  • Melnraksts · vēl nav izmēģināts

1796Sallakas, Stintes.

Modernizētslpp. 176–177 · PDF 190–191
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Rinse the smelt well. Small ones are traditionally cooked whole; for larger ones, cut off the heads and pull out the guts (our addition).
  2. To tone down their smell, soak them in the vinegar, water and salt in the fridge for 1–2 hours, then rinse.
  3. Bring the salted water to the boil, add the smelt and simmer for 2–3 minutes, until just cooked. Drain.
  4. Put the smelt back in the pan with the wine, vinegar, butter and mace. Bring to the boil, take off the heat for a moment, then bring to the boil again. Serve in a dish with the juices.
  5. Other ways to serve: pour melted butter and chopped parsley over the boiled smelt, or a cream sauce, or a mustard sauce such as the yellow one in 03-066.
  6. Large smelt can be fried: dust them with flour and fry in butter for 2–3 minutes per side. Or thread them on skewers and grill them.

Notes

What the book says vs. what we added

washing, boiling in salted water, pouring it off, then wine with wine vinegar, butter and mace boiled up a couple of times, the butter-and-parsley, cream and mustard alternatives, soaking in wine vinegar and salt for a couple of hours against the smell, and frying or roasting the large ones on a spit are the book's. The gutting, the dilution and the amounts are ours.

Smell

fresh smelt smell strongly of cucumber, which the book calls an "unpleasant smell". Two hours in undiluted vinegar would pickle them white and firm, so we dilute it.

Smelt (salaka, stinte; Osmerus eperlanus) run up Baltic rivers to spawn in early spring, when they are cheap and plentiful. Sprats or small herring can stand in.

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