Smelt is boiled for 5 minutes.
Cook the smelt in a double boiler for 10 minutes.
How to cook smelt
Products
Smelt – 500 grams
Onion – 1 small head
Bay leaf – 2 leaves
Pepper – 3-4 peas
Salt – to taste
Cooking smelt with spices
1. Rinse the smelt, peel, cut off the heads, rub with salt, leave for 1 hour.
2. Put the water to a boil, add the head of peeled onions, bay leaves, pepper and salt.
3. Cook for 5 minutes, put on a dish, pour over with broth.
Serve boiled smelt with horseradish, sour cream sauce or mustard.
Delicious facts
– Calorie content of smelt – 86 kcal / 100 grams.
– Best before boiled smelt – 3 days in the refrigerator.
– Smelt – fish sign Peter. Since 2002, a tradition has emerged when smelt passes through the Gulf of Finland, Smelt Days are held in the city, when fishermen gather to catch this particular fish (and in a few days they harvest several tons of smelt) and organize massive culinary fights and fish fairs in the city. By the way, Peter I called the smelt Tsar-Fish. ?
– Smelt season – from late March to early June.
– Cost frozen smelt – from 400 rubles / 1 kilogram (data for June 2020), in the season fresh smelt costs up to 300 rubles.
– How clean smelt: scrape the fish from the tail to the head with a knife to separate the scales. Cut the fish along the belly from the tail to the head, remove the entrails, cut off the head and rinse the fish thoroughly under cold water.
– When frying small smelt (up to 10 centimeters) is not gutted, fried whole with the head for 5 minutes on each side over medium heat without a lid.
– Fresh smelt has cucumber smell.
– Pick smelt it follows, paying attention to the rows of scales – the fish should be smooth and shiny, elastic to the touch, with light and transparent eyes, without damage.
How to pickle smelt
Products
Smelt – 500 grams
Carrots – 2 pieces
Bow – 1 head
Flour – 3 rounded tablespoons
Sunflower oil – 3 tablespoons
For marinade: half a tablespoon of sugar, 1 tablespoon of salt, 5 tablespoons of vinegar 9%, peppercorns, 1 bay leaf, 4 cloves.
How to pickle smelt
1. Wash the smelt, peel, cut off the heads, roll in flour and fry on both sides for 2 minutes.
2. Place the smelt in sterilized jars.
3. Peel and cut the onion (rings) and carrots (half rings), put in a jar to the smelt.
4. Spicy mixture for marinating smelt: boil 0,5 liter of water with sugar, salt, spices and vinegar.
5. Pour the marinade into the jars to the top and close for a day.
After a day, the marinated smelt is ready and ready, especially for serving with beer. ?
Japanese pickled smelt recipe
Products
Smelt – 500 grams
Potato starch
Vegetable oil
Pepper – 3 peas
Onions 1 pcs.
For marinade:
Vinegar 9% – 3 tablespoons
Soy Sweet Sauce – 3 tablespoons
Sugar – 3 tablespoons
Water – 100 ml
Marinating smelt in Japanese
1. Clean, wash and dry the smelt.
2. Bring the ingredients for the marinade to a boil, covered.
3. Peel the onion and chop finely, fry with a minimum of oil, add to the marinade.
4. Roll the smelt in starch, bake in the oven at 170 degrees for 7 minutes.
5. Then put in the marinade, marinate for 2 hours.