From March to April it's 'Stint' Time

Ingredients

• Approximately 30 fresh smelt, each between 15-18cm in size.
• Plenty of fresh butter
• Rye or wheat flour
• 1-2 fresh lemons
• Fresh herbs, chopped: Chopped flat-leaf parsley, chives, tarragon, etc.
• Salt and pepper

Preparation

1. The preparation of this dish is simple, but the cleaning of the fish takes some time and practice.
2. Cut the fish behind the head, through the bone and remove, along with the entrails.
3. Failing that, you must cut the fish open to remove the giblets.
4. Season with salt and freshly ground pepper, lemon juice and roll in flour or rye.
5. Fry the smelt in plenty of butter, allowing it to turn golden brown and delicious.

Serving suggestion

Add the fresh herbs and butter to the lemon juice and spoon over the fish. Serve with lemon wedges. Serve with bacon and potato salad, fried potatoes, jacket potato or roasted potatoes and a fresh green salad.