Grilled Smelts
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- smelts
- seasoning
- flour
- melted butter
- lemon
- parsley
- Beurre à la maître-d'hôtel
Instructions
- Open the smelts along the back and remove the middle of the bone, leaving a small end at the head and at the tail.
- Season them, dust with flour and baste with melted butter.
- Grill briskly.
- Dish on a very hot long plate and surround with slices of lemon and bunches of fried parsley.
- Serve separately a Beurre à la maître-d'hôtel, half melted, or any sauce suitable for grilled fish.