Microwaved
SMELT in a ROSY SAUCE
1# smelt, cleaned
1/4 c butter, melted
1 T lemon juice
1/2 c breadcrumbs
1/4 c olive oil
1/2 c mayo
2 green onions, finely chopped
chervil and tarragon to taste
2 T tomato paste
2 T chili sauce
1 T horseradish
1/4 c cucumber, peeled, seeded and diced
1/4 c watercress, finely chopped
Dry the smelt well after
cleaned and brush with butter combined with the
lemon juice. Coat with breadcrumbs. Preheat a
browning dish at full power for 7 minutes. Add
the oil and heat 100% for 30 seconds. Sear the
smelt on both sides. Cook uncovered at 90% for
3-4 minutes. Combine the rest of the ingredients
for the sauce, mix well and serve at room
temperature with the smelt.
GRILLED CHUBS
Prepare for smoke
cooking (no water needed). Place foil across
cooking grill and puncture it with holes using a two
tined
fork. Brush the surface of foil with cooking oil and
place
the chubs on the foil. Brush fish with oil and
season. Smoke
cook 1 hour or until fish flakes easily with a fork.
Turn
fish over once half way through cooking time.
