CookEat Recipe
Smelts Merion
Opened smelts with a light cornmeal coating, lemon, capers, tarragon and browned butter crumbs.
Method
Steps
Step 1
Preheat the oven to 180 Celsius. Split each of the twelve fresh whole rainbow smelts through the front without separating its two sides. Remove the spinal bones, heads and tails, checking for remaining bones. Keep the opened fish cold until cooking.
Step 2
Season all over with the light teaspoon of salt, half teaspoon of ground pepper and two saltspoons of curry powder. Lightly dip in cold milk, then roll in a little fine plain cornmeal flour.
Step 3
Use an ovenproof frying pan broad enough to hold the actual fish side by side. Heat the tablespoon of melted butter, add the finely chopped half onion and gently brown for about two minutes, tossing lightly. Add the fish and fry for about three minutes on each side, taking care not to burn the butter.
Step 4
Transfer the pan to the 180 Celsius oven for about five minutes as a first guide. Continue only as needed until each fish reaches 70 Celsius through its thickest flesh and is opaque and tender, checking closely because the opened fish are thin. Dress on a hot dish.
Step 5
Squeeze the juice from the entire allocated half lemon over the cooked fish and sprinkle with the half tablespoon of capers and half teaspoon of chopped tarragon. Remove and discard all the initial butter and onion from the frying pan.
Step 6
Put the separate fresh ounce of butter and tablespoon of plain bread crumbs into the emptied pan. Toss over the heat until lightly browned without burning, then pour over the smelts and serve promptly.
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