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Koryushki V Tomatnom Souse

Smelts In Tomato Sauce
Koryushki V Tomatnom Souse

The slightly sweet tomato sauce masking these fried smelts provides a nice balance for a zakuska table laden with pickled fish and vegetables. If frozen smelts are available, they may be used directly from the freezer. This is an excellent appetiser.


1 egg
1 tablespoon cold water
lb (225 g) smelts
4 tablespoons fine dry breadcrumbs
6 tablespoons olive oil
2 medium onions, very thinly sliced
2 medium carrots, scraped and sliced into in (6 mm) thick rounds
8 tablespoons tomato paste
pint (300 ml) chicken stock
1 teaspoon salt
1 oz (30 g) Barbados sugar
4 tablespoons red wine vinegar
8 thin slices of lemon


Serves: 4


Beat together the egg and the cold water. Dip the smelts in this mixture and then in the breadcrumbs until they are well coated. Heat 4 tablespoons of the olive oil in a large frying pan and fry the smelts until golden on both sides, about 5 to 6 minutes. Do not overcook.

Remove the smelts from the frying pan and set aside. Wipe the pan out and then pour in the remaining 2 tablespoons olive oil. Fry the onion and carrot in the oil until tender, about 15 minutes. Then stir in the remaining ingredients except the parsley and simmer, covered, for 15 minutes. Cool the sauce to room temperature.

After the sauce has cooled, remove the lemon slices. Arrange the smelts on a plate and pour the sauce over them, turning them once to coat. Chill for several hours before serving, garnished with parsley.

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