Smelt is an inexpensive and small-sized fish. It is very tasty if cooked properly. In this recipe, large fish bones are removed, and the remaining small ones will not be felt at all. Smelt stewed in milk will acquire an original and delicate taste.
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Ingredients:
- 2 kg of smelt;
- 500 ml of milk (fat content 3.2%);
- 1 pc onion;
- 10 peas of any pepper;
- 1 leaf of lavrushka;
- fine salt.
Cooking:
- Before starting cooking, fish should be cleaned, cut off the head, all the fins and tail, remove the insides, clean the black film on the inner walls of the abdomen. At the head, pry the ridge with the tip of a knife and carefully separate it from the carcass. The result is almost a smelt fillet. Rinse under running cold running water.
- Cut the onion into half rings or large cubes.
- Pour a little milk into a deep pan so that it hides the bottom and lay out the first layer of smelt fillet.
- Next, add salt, pepper a little and put a part of the onion. There will be several layers.
- Then more fish and onions, we also put a lavrushka and peas of peppers (it can be black, and white, and red). Then again a layer of smelt and onion. So it will be until the whole smelt ends.
- Pour the milk in the pan with milk so that the last top layer is hidden.
- Put a frying pan with fish on a large fire, wait until the contents boil, then close the lid tightly and simmer until cooked (over low heat) for about an hour. During this time, the smelt will be completely prepared, and all the remaining small bones in it will soften to a state where they will be very soft and invisible when chewing.
The recipe does not use a drop of oil, 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.