CookEat Recipe
Curried Smelts
Small pieces of smelt cooked with white wine and butter, then finished gently in curry sauce.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have the finished curry sauce hot and ready for prompt use.
Step 2
Use two pounds of small, fresh, whole raw rainbow smelts, weighed before trimming. Remove the heads, clean the fish and cut the bodies into half-inch pieces, keeping the skin and body bones.
Step 3
Put the fish in an ovenproof frying pan with half a gill of white wine, half an ounce of butter, half a teaspoon of salt and two saltspoons of paprika. Mix gently.
Step 4
Cover with buttered oven-suitable baking paper. Cook in the oven for about ten minutes, checking and extending as needed until the fish reaches 70°C.
Step 5
Remove the paper. Pour the required portion of hot finished curry sauce over the fish and mix lightly. Cook gently on the range for about five minutes, keeping the sauce below a boil, until the fish-and-sauce mixture reaches 74°C.
Step 6
Transfer to a hot deep dish and serve promptly.
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