CookEat Recipe
Smelts Sauté Meunière
Twelve fried smelts coated with a brown-butter lemon parsley finish.
Method
Steps
Step 1
Use twelve medium fresh whole rainbow smelts.
Step 2
Gut and clean the fish, keeping them whole with heads, tails and skin intact.
Step 3
Wipe dry.
Step 4
Season the entire twelve with one teaspoon salt and half teaspoon white pepper; roll lightly in flour.
Step 5
Heat the first one and a half teaspoons melted butter in the frying pan.
Step 6
Fry the fish side by side over brisk heat for about five minutes per side, in batches if needed, until the thickest flesh reaches 70°C.
Step 7
Remove, drain well and arrange on a hot dish.
Step 8
Dry the same pan.
Step 9
Add a separate one tablespoon melted butter for the finish and heat briskly until a good brown colour without scorching.
Step 10
Squeeze in the juice of half a lemon, add one teaspoon chopped parsley and toss for one minute in the pan.
Step 11
Pour over the fish and serve hot.
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