Smelt with potato straw and herb curd

Ingredients for 2 servings:

• 8 fish(s) (smelt)
• 3 potatoes, large
• 4 tbsp quark with herbs
• butter
• olive oil
• Salt
• Flour, something
• ½ bunch chives, in rolls

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The quantities given are for an intermediate meal

Smelt is a marine fish found in European coastal waters from the Baltic Sea to the Bay of Biscay. Its size is usually between 15 and 20 cm. Peel, wash, and dry the potatoes, then grate them. Heat butter in a large pan and fry the potato strips over medium heat for 30 minutes until browned. Turn the sticky potato strips once after 15 minutes. Salt them when the potatoes are ready, but not before, otherwise they won’t crisp. Gut the smelt (the fishmonger will do this), wash them, and dry them. Salt the outside, dust with flour, and fry them in olive oil until browned. Serve with potato straws, herb curd, and chives. The smelt can be eaten with the bones. If you don’t like them, remove the central bone; it’s very easy.