Baked Smelts is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of smelts baked in Harvey's sauce, anchovy essence and white wine on a bead of breadcrumbs and with a breadcrumb crust. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Smelts.
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This is a classic recipe for a Victorian version of Baked Smelts that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 267.—BAKED SMELTS.
Spread the bottom of a dish with butter, sprinkle thereon some raspings of bread, season with chopped parsley and shalots, pepper, and salt ; then place the smelts in a row ; pour over them a little Harvey, anchovy, and a glass of wine ; repeat the butter, seasoning, and the raspings, and having placed them in the oven for about a quarter of an hour, when thoroughly done, serve quite hot.
Modern Redaction
Ingredients:
6 tbsp butter, melted and cooled
12 tbsp dried, fine, breadcrumbs
3 tbsp parsley, finely chopped
2 shallots, minced
salt and freshly-ground black pepper, to taste
400g smelts
2 tbsp Harvey's sauce
2 tsp anchovy essence
140ml white wine
Method:
Line the base of a baking dish with half the butter then scatter over half the breadcrumbs, the parsley and the shallots. Season to taste with salt and black pepper then arrange the smelts in neat rows over the top. Pour over the Harvey's sauce, anchovy essence and wine then drizzle the remaining butter over the top.
Scatter the remaining breadcrumbs over the top, season to taste then transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until the smelts are done through. Serve hot.
