Psarokeftedes (fish Patties With Rosemary Sauce)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 6 cups water
• 1 stalk celery, cut into 8 pieces
• 1/2 cup chopped parsley
• 1 onion, quartered
• 3 lbs whole fish, cleaned (cod or flounder)
• 1 tablespoon minced mint leaf
• 1/2 cup minced onion
• 2 eggs
• 1 cup breadcrumbs
• 1/3 cup grated kefalotori cheese
• salt and pepper
• 3/4 cup water
• 1 cup all-purpose flour, for coating
• oil (for frying)
• 6 tablespoons fresh lemon juice
• rosemary, sauce

Recipe

• 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.
• 2 strain, reserving liquid. cool fish and debone. remove head and skin, and discard.
• 3 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.
• 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.
• 5 both the fish and the sauce are served at room temperature.
• 6 strained fish stock can be used to prepare fish soup.