Spratts (Smoked Sprats)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- spratts
- shallots
- parsley
- oil
- vinegar
Instructions
- Choose well-fattened spratts.
- Remove the heads and the skin.
- Arrange them in a dish.
- Sprinkle with very little finely chopped shallot and parsley.
- Moisten lightly with oil and vinegar.
- Leave to marinate for 5 to 6 hours, turning them frequently so that the flesh is well penetrated by the marinade.