Herbed Smelt Fritters

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Fritter Batter

  • 1 whole egg, 2 1/2 ozs (65 g)
  • 5 1/2 ounces all-purpose flour (150 g)
  • 1 cup water
  • 1 tip garlic, minced
  • 5 quarts grapeseed oil

Instructions

Step 1: Smelt

Sort the smelt, handling it very gently and being careful not to leave it at room temperature for too long. Remove the largest fish and the small pieces of seaweed, and pat dry with a clean dishcloth.

Divide the smelt into 7 ounce (20 g) portions, placing each portion in a small pot and reserving in a cool place until ready to use.

Step 2: Salad

Using a slicer, cut the lemons into even rounds. Place on a sheet pan, cover with parchment paper, and sprinkle with coarsely ground pepper. Dry in a 140°F (60°C) oven for 2 hours.

Once the lemon slices are dried, set them aside to cool. The lemons can be kept in an airtight container until ready to use.

Wash, drain, and dry the chives, and slice into 3/4 inch long (2 cm) pieces.

Sort, wash, and dry the arugula.

Stalk, wash, dry, and crush the flat-leaf parsley. Set 1 teaspoon aside for the fritter batter, and mix the rest with the arugula and chives. Season the salad with extra-virgin olive oil, fleur de sel, and freshly ground black pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN