Description
Smelt sell chilled, frozen, salted and smoked (kopciuszka). Fish covered with large scales, but is easy to clean. They say that freshly caught smelt a strong smell of cucumber, for which the fishermen call it "cucumber" or "cucumber field". The easiest way, aka the most delicious fried smelt. And I tried to cook, and very delicious! But not to be repeated (I bought a lot of fish) made it more so. The sauce was very tasty, and the fish - no comments.
Ingredients
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Smelt
600 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Seasoning
-
Parsley
1 coup
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Milk
300 ml
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Butter
30 g
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Flour
2 Tbsp
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Dry white wine
40 ml
Cooking
Cut onion finely and fry in vegetable oil.
To make white sauce: melt butter, add flour, fry, add the milk and stir well to avoid lumps. To prisolit to taste. Bring to thick.
In the pot to fold purified from the scales and gutted smelt. Sprinkle fried onions.
Add the chopped parsley. Pour in dry white wine. Add the fish stock, if any. If not, then in 0.5 cups of water add salt and seasoning for fish, mix well and add to the skillet. Stew the fish over medium heat until tender.
Ready fish to lay out and keep in a warm place. Meanwhile to make the sauce. Mix the resulting from fish broth with white sauce, bring to a boil. Then strain.
Garnishing fish, boiled potatoes, pour over sauce and enjoy! Bon appetit!
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