Fish Patties With Rosemary Sauce Done In The Greek Manner
"Greek fish patties (Psarokeftedes me Savoro) containing garlic, herbs, cheese, then topped with a flavorsome Rosemary Sauce. Recipe comes from the Recipe Club of Saint Paul's Greek Orthodox Cathedral."
Original is 5-6 servings
Ingredients
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Nutritional
- Serving Size: 1 (893.8 g)
- Calories 863.3
- Total Fat - 46.8 g
- Saturated Fat - 9.6 g
- Cholesterol - 228.9 mg
- Sodium - 447.7 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 2.9 g
- Sugars - 5.4 g
- Protein - 66.2 g
- Calcium - 281.2 mg
- Iron - 3.2 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring 6 cups water to a boil. Add the celery pieces, parsley, and onion; boil for 10 minutes.
Step 2
Reduce heat and add whole fish; cook, covered for 20 minutes. Strain reserving liquid.
Step 3
Cool fish and debone. Remove head and skin, and discard.
Step 4
Mash fish with a fork. (You should have 2 cups).
Step 5
Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.
Step 6
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.
FOR THE ROSEMARY SAUCE
Step 7
Heat olive oil. Add flour and then vinegar and continue to stir. Dilute tomato paste in water and add to pan with garlic, rosemary, bay leaf, salt, and pepper.
Step 8
Cook over medium heat, stirring, until sauce thickens. Remove bay leaf and refrigerate for several hours.
Step 9
Serve at room temperature.
NOTE: Both the fish and the sauce are served at room temperature. The strained fish stock can be used to prepare Fish soup.
Tips
No special items needed.
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