Smelts in Saor

Tuesday 5 February

We turned the leftover breaded smelts from Saturday into a Sicilian style feast.  We had read in Alan Davidson's North Atlantic Seafood that smelts had an affinity with almonds.  So we made a sauce as if for a sort of pasta con le sarde: plump some raisins in wine, add slivered almonds, then sauté a half a red onion and half a yellow onion, add half a large can of crushed tomatoes.  Mix in raisins and almonds, and stir in smelts carefully and without breaking, to reheat.