Smelt A La Benedictine
|Lemon juice||5 Tablespoon|
|Sweet potatoes||4 Medium|
|Cream/Top milk||1 Cup (16 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
Boil smelt until bones and skin can be removed easily.
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.
Use Irish potatoes instead of sweet potatoes and tomato juice instead of cream.
Add 1 tablespoon minced parsley.
Use perch or herring for smelt.