Smelts are a spring tradition in Maine. Smelts run through April even thought the fishery varies year to year.
"Remove backbones from 12 smelts, leaving on the heads and tails. Season with salt and pepper. Chop a large onion with 3 sprigs parsley to a pulp. Cook 5 minutes in butter the size of an egg. Season and add some bread crumbs/ Stuff fish with the mixture and place in a making dish on their backs, side by side. Pour olive oil over all until dish is half full. Bake 20 minutes. "
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