| First,
prepare the cabbage. Heat a heavy saucepan over medium heat.
Add the diced bacon. Sauté the bacon until it is brown
and crispy, about 8 minutes. Drain the bacon on paper towels.
Pour
the bacon fat out of the saucepan and return the saucepan
to the heat.
Add
the butter and olive oil to the saucepan. Add the onion
and cabbage.
Cook
the onion and cabbage until soft and the cabbage is wilted,
about 10 minutes.
Deglaze
the cabbage and onion mixture with the Aquavit. Continue
to cook the mixture until the Aquavit is absorbed, about
3 minutes.
Add
the caraway seeds, salt, black pepper, mustard, cream and
lemon juice. Continue to cook the cabbage mixture until
the cream has reduced and thickened, about 5 minutes. Keep
the cabbage mixture warm over low heat while you deep-fry
the smelt.
Pour
the water into a deep bowl. Stir in the salt.
Place the smelt in the salt water.
In another large bowl, combine the fry mix,
cornstarch, cornmeal, Cajun seasoning, salt, black pepper
and cayenne pepper.
Heat the canola oil to 350º.
Drain the smelt from the salt water and
dredge in the prepared fry mixture, shaking off the excess.
Deep-fry the smelt in the hot oil until
golden and crisp, about two to three minutes. on paper towels.
Serve
the smelt with the warm Creamy Mustard Cabbage.
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