CookEat Recipe

Smelts Sauté aux Fines Herbes

Name: Smelts Sauté aux Fines Herbes
Ingredients: 12 Smelt — Fresh smelts; 1 Tablespoon Milk — Milk; 1906 source measure retained without conversion; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 1 Tablespoon Butter — Butter for frying; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chopped chives; 1906 source measure retained without conversion; 0.5 Teaspoon Parsley — Chopped parsley; 1906 source measure retained without conversion; 0.5 Lemon — Lemon for juice; 14 Gramme Butter — Butter for browned finish; Flour — Flour to coat smelts, unquantified; Chervil — Fresh chervil, source very little; Flour — Flour for coating; Chervil — Fresh chervil

Twelve flour-dusted smelts fried in butter and dressed with herbs, lemon and browned butter.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Wipe and prepare smelts, coat in seasoned milk and flour. Fry in butter for printed six minutes per side, verifying fish70°C. Transfer to dish, add chives/chervil/parsley and lemon juice. Drain pan grease, brown separate butter and pour over fish.

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