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Fish Patties With Rosemary Sauce
(Psarokeftedes Me Savoro)
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| What You Need: |
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6 cups water
1 stalk celery, cut into 8 pieces
½ cup chopped parsley
1 onion, quartered
3 pounds whole fish (cod or flounder), cleaned
1 tablespoon minced mint leaves
½ cup minced onion
2 eggs
1 cup breadcrumbs
1/3 cup grated kefalotiri cheese
Salt and pepper to taste
¾ cup water
1 cup all-purpose flour for coating
Vegetable oil for frying
6 tablespoons fresh lemon juice
Rosemary Sauce
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| 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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