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Smelt A La Benedictine

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Ingredients
  Smelt 1 Pound
  Butter 5 Tablespoon
  Lemon juice 5 Tablespoon
  Sweet potatoes 4 Medium
  Pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Cream/Top milk 1 Cup (16 tbs)
  Bread crumbs 1 Cup (16 tbs)
Directions

Boil smelt until bones and skin can be removed easily.
Mash fine.
Add 1 tablespoon butter and 3 tablespoons lemon juice.
Cook sweet potatoes, drain and mash.
Add pepper, 2 tablespoons butter, 2 tablespoons lemon juice, salt and cream.
Blend with prepared fish.
If mixture is too thick and dry add a little milk.
Place in baking dish, cover with crumbs and dot with remaining 2 tablespoons butter.
Bake in very hot oven (425°F.) for 20 minutes.
Serves 4.
Use Irish potatoes instead of sweet potatoes and tomato juice instead of cream.
Add 1 tablespoon minced parsley.
Use perch or herring for smelt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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