Smelts Amandine

Preparation info

  • Serves

    Six

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The flavour of almonds goes as well with smelts as with trout.

Ingredients

  • fresh smelts, 1 kg (2 lb, about 36)
  • salt
  • flour

Method

Remove the fin from the back of each smelt, and the five fins on its underside, by pulling them forward and away from the fish. Spread each fish out, opened out butterfly fashion and skin side up. Hit it with a flat heavy object along the back, in four or five places. Then turn it over and you will find that the backbone comes away easily, with the tail. Rinse and dry the fish, sprinkle them in