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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

March 25^th is a national holiday for Greece! It is a double feast, as we celebrate the beginning of our revolution against 400 years of Ottoman occupation and as Christians, the announcement of the conception of Christ from Archangel Gabriel to Mary!

In previous posts, I have written about those 400 years of slavery and the conditions existed during that period. In 1821 and after a very intense diplomatic activity, basically from Greeks who lived abroad, the Greek revolution began in Peloponnese, an area in the southern part of the Greek Peninsula.

The battles were many and unequal between the Greeks and the Turks. Finally, in 1830 the first, small at the beginning, Greek country was established having as capital the city of Nafplio. Its protectors, these being Austria, Germany, England, France and Russia decided for the country to be governed by Monarchy and moved its capital to Athens which stays this way until today.

Only until 1947 did Greece take its final form as we know it today. A long way from 1821 right?

Anyway, Greece in order to honor all these people who followed the dream of having this little piece of land free and were willing to sacrifice their lives to make it happen, established the 25^th of March as a national holiday with big parades in cities all over the country. I know that Greeks in US have big parades too to celebrate this particular day!

At the same time as Christian Orthodox, we also celebrate the God’s announcement to Mary, through his angel Gabriel, of the conception of Christ. So, it is double a celebration and very important too.

It is so important that church allows people to consume fish in the middle of a very strict lent. It is the only day in these 40 days of lent until Easter that Christians are allowed to eat fish.

Traditionally, this day a Greek table consists of wet salted cod and skordalia. Housewives buy the cod and they soak the fish for two days to take the salt out. They then make a batter consisting of flour and beer cover the fish and deep fry it. Skordalia is a spread made with potatoes or bread, a lot of garlic, olive oil, vinegar, salt and pepper. I have a confession to make; I don’t like either wet salted cod or skordalia. I like fish and eat it but not in this way and skordalia is too heavy for me.

So, I was thinking that I should stay traditional and make fish, but on the other hand try something that would be closer to my taste buds. Also, instead of skordalia I could find a similar, equally tasty substitute. After brainstorming, I came with a recipe that even I didn’t expect it to be so delicious. I made two versions, one for those who fasten and the other for all the rest. Also, I tried two ways of cooking, frying and baking. It was a true day of experimentation lol!

I made these Bass Fillets stuffed with Herbed Cream Cheese and covered with Mashed Potatoes. For those who fasten, I omitted the cream cheese and stuffed the fish with herbs. Also, I made a vegetarian mashed potato without butter and milk to cover the fish. Half of them I baked them and half I fried them. Both were exquisite, but I, for health purposes, prefer the baked version. So, let’s start preparing them. Also, should you decide to make them, it would be helpful to do the puree, the cream cheese spread and the chopping of herbs the day before and keep them in the fridge.

 

Bass Fritters with Herbed Cream Cheese (Full Version)

Ingredients

For the Mashed Potatoes

1 to 1,2 kilos / 2 pounds potatoes

2 tbsp milk

2 tbsp butter or margarine

1 tbsp vegetable stock

½ tsp garlic powder

Salt and pepper

 

For the Cream Cheese Spread

200 gr. / 6 oz. cream cheese

2 tbsp dill, finely chopped

2 tbsp scallions, finelly chopped (about 1)

½ tsp garlic powder or 1 garlic clove minced

½ tsp onion powder or ½ small onion, finely chopped

Salt and pepper

 

1 cup breadcrumbs

 

650 gr. / 23 oz. of bass fillet

Salt and pepper

 

 

 

Instructions

 

The Previous Day

For the Mashed Potatoes

Unpeel the potatoes and put them in a deep pot with salted water and boil until they become soft.

Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.

Wait until it takes room temperature and then place it in the fridge covered with cling film.

 

For the Cream Cheese Spread

In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.

 

The Same Day

Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.

Take out the mashed potatoes and the cream cheese spread of the fridge.

Add a tsp of the spread on a fish strip and roll to cover it.

Take about a quantity of mashed potatoes equal to a lime, spread it to your hand and cover the fish to seal it in all sides and make it like a patty.

Cover it with breadcrumbs.

Repeat the same for the rest of the ingredients until everything is finished.

  

Baking

Preheat oven to 200° C / 400° F.

Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.

 

Serve them with salad or boiled vegetables.

 

 

Bass Fritters with Herbs (Lent Version)

 

Ingredients

 

For the Mashed Potatoes

1 to 1,2 kilos / 2 pounds peeled potatoes

3 to 4 tbsp vegetable stock

½ tsp garlic powder

Salt and pepper

 

For the Chopped Herbs

3 tbsp dill, finely chopped

3 tbsp scallions, finelly chopped (about 1)

½ tsp garlic powder or 1 garlic clove minced

½ tsp onion powder or ½ small onion, finely chopped

 

1 cup breadcrumbs

 

650 gr. / 23 oz. of bass fillet

Salt and pepper

 

 

 

Instructions

The Previous Day

For the Mashed Potatoes

Unpeel the potatoes, put them in a deep pot with salted water and boil until they become soft.

Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.

Wait until it takes room temperature and then place it in the fridge covered with cling film.

 

For the Herbs’ Spread

In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.

 

The Same Day

Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.

Take out the mashed potatoes and the herbs spread of the fridge.

Add a tsp of the spread on a fish strip and roll to cover it.

Take about a quantity of mashed potatoes equal to a lime, spread it to your hand, cover the fish to seal it in all sides and make it like a patty.

Cover it with breadcrumbs.

Repeat the same for the rest of the ingredients until everything is finished.

 

Baking

Preheat oven to 200° C / 400° F.

Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.

 

Serve them with salad or boiled vegetables.