Fish Patties With Rosemary Sauce Done In The Greek Manner
August 06, 2016
"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."
- FOR ROSEMARY SAUCE
- 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
Bring 6 cups water to a boil. Add the celery pieces, parsley, and onion; boil for 10 minutes.
Reduce heat and add whole fish; cook, covered for 20 minutes. Strain reserving liquid.
Cool fish and debone. Remove head and skin, and discard.
Mash fish with a fork. (You should have 2 cups).
Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.
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
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.
Cook over medium heat, stirring, until sauce thickens. Remove bay leaf and refrigerate for several hours.
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 & Variations
No special items needed.