Smelt is an inexpensive and small fish. It tastes great if cooked properly. In this recipe, the large bones of the fish are removed, and the remaining small ones will not be felt at all. Smelt stewed in milk will acquire an original and delicate taste.
Ingredients:
- 2 kg of smelt;
- 500 ml of milk (fat content 3.2%);
- 1 piece of onion;
- 10 peas of any pepper;
- 1 leaf of lavrushka;
- fine salt.
Preparation:
- Before cooking, the fish must be cleaned, cut off the head, all fins and tail, remove the entrails, peel off the black film on the inner walls of the abdomen. Pry the ridge near the head with the tip of a knife and carefully separate it from the carcass. The result is almost a smelt fillet. Rinse under cold running water.
- Cut the onion into half rings or large cubes.
- Pour some milk into a deep frying pan so that it hides the bottom and lay out the first layer of smelt fillet.
- Next, you need to salt, pepper a little and put part of the onion. There will be several layers.
- Then more fish and onions, we also put lavrushka and peppercorns (it can be black, and white, and red). Then again a layer of smelt and onions. So it will be until the whole smelt ends.
- Pour milk over the fish in a frying pan so that the last top layer is hidden.
- Put the pan with fish on high heat, wait until the contents boil, then close the lid tightly and simmer until tender (over low heat) for about an hour. During this time, the smelt will cook completely, and all the small bones remaining in it will soften until they are completely soft and invisible when chewed.
Not a drop of oil is used in the recipe, it is not needed, there is enough liquid in the pan so that the fish does not burn. You can serve the dish with or without a side dish. During the stewing process, the milk thickens slightly, it can be used as a sauce for fish. Smelt soaked in milk will have a slightly sweet taste.
