Psarokeftedes Fish Patties With Rosemary Sauce Recipes

Steps:

• 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.
• 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.
• Both the fish and the sauce are served at room temperature.
• Strained fish stock can be used to prepare Fish Soup.

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.