Spratts (Smoked Sprats)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Spratts (smoked sprats)
- very little Shallots, finely minced
- very little Parsley, finely minced
- light drizzle Oil
- light drizzle Vinegar
Instructions
- Remove the head and skin from each sprat.
- Arrange them in a serving dish.
- Sprinkle very lightly with minced shallots and parsley.
- Drizzle lightly with oil and vinegar.
- Let marinate for 5 to 6 hours, turning them frequently so that the flesh absorbs the marinade thoroughly.