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Smelt, Sweet and Sour (P, KLP, TNT)
Source: "The Jewish Cookbook," by Mildred G. Bellin
Serves: 5 to 6

2 medium onions, sliced
3 cups water
1 tsp. salt
5 tbsp. lemon juice
1/3 to 1/2 cup dark brown sugar, to taste
1/3 cup seedless raisins
1/2 tsp. ground ginger or 4 gingersnaps

About 3 lbs. lake trout or smelt.

Place onions, water, and salt in a 4-quart saucepan. Bring to a boil, lower the heat, and cook gently for 15 minutes.

Add fish and remaining ingredients, cover pan, bring to another boil, then lower heat and simmer about 5 minutes until the fish just flakes.

Place the fish on a platter, garnish with the lemon slices and a few sprigs of parsley, and pass the gravy separately. This may be served hot or cold.

Poster's Notes:
This recipe, originally for 3 lbs. lake trout cut into 2" pieces, is also good for smelts according to the author. I have made it in the past and it was delicious.

Posted by Rema Comras

Nutritional Info Per Serving: N/A