| How To Cook: |
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1. Bring 6 cups water to a boil. Add celery pieces, parsley, and onion; boil for 10 minutes. Reduce heat and add whole fish; cook, covered, for 20 minutes.
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2. Strain, reserving liquid. Cool fish and debone. Remove head and skin, and discard.
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3. Mash fish with a fork. (You should have 2 cups.). Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and ¾ cup water. Mix thoroughly.
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4. Form into small patties. Coat each patty in flour and fry in hot oil until golden brown. Sprinkle with lemon juice. Serve with Rosemary Sauce.
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5. Both the fish and the sauce are served at room temperature.
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NOTE: Strained fish stock can be used to prepare Fish Soup.
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