Fish Patties With Rosemary Sauce Done In The Greek Manner
Created by ForeverMama on August 6, 2016
- Servings: 5-6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #24597
Ingredients
- 6 cups water
- 1 stalk celery (cut into 8 pieces)
- 1/2 cup parsley, chopped
- 1 yellow onion, quartered
- 1 whole (3 pound) cod fish (or flounder, cleaned)
- 1 tablespoon mint leaves, minced
- 1/2 cup yellow onion, minced
- 2 large eggs
- 1 cup breadcrumbs
- 1/3 cup kefalotiri cheese, grated (or Parmesan)
- Salt and pepper, to taste
- 3/4 cup water
- 1 cup all-purpose flour (for coating)
- Vegetable oil, for frying
- 6 tablespoons fresh lemon juice
- FOR ROSEMARY SAUCE
- 1/2 cup olive oil
- 3 tablespoons all-purpose flour
- 1/3 cup white vinegar
- 1 tablespoon tomato paste
- 2 cups water
- 1 teaspoon minced garlic
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
How to Make
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Step 1: Bring 6 cups water to a boil. Add the celery pieces, parsley, and onion; boil for 10 minutes.
How to Make
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Step 2: Reduce heat and add whole fish; cook, covered for 20 minutes. Strain reserving liquid.
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Step 3: Cool fish and debone. Remove head and skin, and discard.
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Step 4: Mash fish with a fork. (You should have 2 cups).
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Step 5: Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.
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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.
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FOR THE ROSEMARY SAUCE
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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.
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Step 8: Cook over medium heat, stirring, until sauce thickens. Remove bay leaf and refrigerate for several hours.
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Step 9: Serve at room temperature.
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NOTE: Both the fish and the sauce are served at room temperature. The strained fish stock can be used to prepare Fish soup.