Psarokeftedes (Fish Patties With Rosemary Sauce) - cooking recipe

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

Preparation

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.