Instructions

1. Remove the head from the smelt, using sharp, clean kitchen shears or a knife to cut at a slight angle behind the gill.

2. Insert the tip of a knife into the anus, then slit the smelt the entire length of the belly. Insert your finger in the tail end of the slit, then slide your finger lengthwise to remove the entrails. Rinse the fish under cool running water.

3. Arrange the smelt in a single layer in a lightly oiled baking dish.

4. Cover the smelt with a mixture of condensed cream of mushroom soup and milk. Bake the smelt in an oven preheated to 350 degrees Fahrenheit for 30 to 45 minutes, or until the fish has absorbed most of the soup mixture.

5. Top the fish with a mixture of sauteed, chopped apples, shallots and celery if you prefer a more sophisticated dish. Add croutons, salt and pepper to the sauteed mix, along with seasonings such as chives and rosemary. Bake the smelt at 400 F until the fish is firm but tender and the croutons are crunchy and crisp -- about 12 minutes.