CookEat Recipe

Boned Smelts Meunière

Name: Boned Smelts Meunière
Ingredients: 12 Smelt — Large fresh smelts, belly-split/boned; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 2 Tablespoon Butter — Butter for pan-fry; source unit: tablespoon; 1 Lemon — Lemon, juice; 0.5 Teaspoon Parsley — Parsley; source unit: teaspoon; 14 Gramme Butter — SEPARATE browning butter, half ounce; source unit: gramme; Milk — Cold milk for dipping; Flour — Flour for coating

Boned Smelts Meunière Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2455. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Twelve-smelt pan capacity/edible yield and 3-minute safe fish endpoint untested; near meunière cards.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Belly-split/boned TWELVE smelts, season, lightly dip in recorded cold milk and roll in recorded flour. Pan-fry side by side in two tablespoons butter THREE minutes each side, continue to fish centre70°C.
Step 2
Plate with lemon juice and parsley. Brown separate half-ounce butter in pan and pour over once.

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