Bass Fritters with Herbed Cream Cheese

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Fish Fritters.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

March 25th 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 25th 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!

Fish Fritters.JPG

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.

  Fish Fritters.JPG

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

Fish Fritters.JPG  

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

 

  Fish Fritters.JPG

 

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.

  Fish Fritters.JPG

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.

  Fish Fritters.JPG

 

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

 

Fish Fritters.JPG  

 

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.

Fish Fritters.JPG  

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.

Fish Fritters.JPG

5.0 from 7 reviews
Bass Fritters with Herbed Cream Cheese
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Mashed Potatoes
  • 1 to 1,2 kilos / 2 pounds peeled 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/ Εκτέλεση
The Previous Day
For the Mashed Potatoes
  1. Unpeel the potatoes and put them in a deep pot with salted water and boil until they become soft.
  2. Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.
  3. Wait until it takes room temperature and then place it in the fridge covered with cling film.
For the Cream Cheese Spread
  1. 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
  1. Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.
  2. Take out the mashed potatoes and the cream cheese spread of the fridge.
  3. Add a tsp of the spread on a fish strip and roll to cover it.
  4. 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.
  5. Cover it with breadcrumbs.
  6. Repeat the same for the rest of the ingredients until everything is finished.
Baking
  1. Preheat oven to 200° C / 400° F.
  2. 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.
  3. Serve them with salad or boiled vegetables.

5.0 from 7 reviews
Bass Fritters with Herbs (Lent Version)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
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/ Εκτέλεση
The Previous Day
For the Mashed Potatoes
  1. Unpeel the potatoes, put them in a deep pot with salted water and boil until they become soft.
  2. Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.
  3. Wait until it takes room temperature and then place it in the fridge covered with cling film.
For the Herbs’ Spread
  1. 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
  1. Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.
  2. Take out the mashed potatoes and the herbs spread of the fridge.
  3. Add a tsp of the spread on a fish strip and roll to cover it.
  4. 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.
  5. Cover it with breadcrumbs.
  6. Repeat the same for the rest of the ingredients until everything is finished.
Baking
  1. Preheat oven to 200° C / 400° F.
  2. 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.
  3. Serve them with salad or boiled vegetables.

5.0 from 7 reviews
Πέρκα Γεμιστή με Τυρί Κρέμα και Πουρέ Πατάτας
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για τον Πουρέ Πατάτας
  • 1 με 1,2 κιλά καθαρισμένες πατάτες
  • 2 κ.σ. γάλα
  • 2 κ.σ. βούτυρο ή μαργαρίνη
  • 1 κ.σ. ζωμό λαχανικών
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
Για το Τυρί Κρέμα
  • 200γρ. τυρί κρέμα
  • 2 κ.σ. άνηθο ψιλοκοµµένο
  • 2 κ.σ. κρεμμυδάκι, ψιλοκομμένο (περίπου 1)
  • ½ κ.γ. σκόνη σκόρδο ή 1 σκόρδο λιωμένο
  • ½ κ.γ. σκόνη κρεμμύδι ή ½ μικρό κρεμμύδι, ψιλοκομμένο
  • Αλάτι και πιπέρι
  • 1 φλυτζάνι φρυγανιά
  • 650 γρ. φιλέτο πέρκας
  • Αλάτι και πιπέρι
Instructions/ Εκτέλεση
Την Προηγούμενη Ημέρα
Για τον Πουρέ Πατάτας
  1. Καθαρίστε τις πατάτες και βάλτε τις σε μια βαθιά κατσαρόλα με αλατισμένο νερό και βράστε μέχρι να μαλακώσουν.
  2. Πολτοποίηστε τις στον μύλο των λαχανικών, προσθέστε όλα τα υπόλοιπα υλικά και ανακατέψτε μέχρι τα πάντα να ενσωματωθούν.
  3. Περιμένετε έως ότου πάρει την θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε τον στο ψυγείο με μία μεμβράνη.
Για το Τυρί Κρέμα
  1. Σε ένα μπολ βάλτε όλα τα υλικά και ανακατέψτε μέχρι να ενσωματωθούν.
  2. Βάλτε επίσης στο ψυγείο με μια μεμβράνη.
Την Ίδια Ημέρα
  1. Κόψτε τα ψάρια φιλέτα σε στενές λωρίδες όπως βλέπετε στις εικόνες και αλατοπιπερώστε.
  2. Βγάλτε το πουρέ πατάτας και το τυρί κρέμα από το ψυγείο.
  3. Προσθέστε ένα κ.γ. τυρί κρέμα σε μια λωρίδα και ρολάρετέ το να κλείσει.
  4. Πάρτε μια ποσότητα πουρέ πατάτας ίση σε μέγεθος με ένα λάιμ, απλώστε το στο χέρι σας και καλύψτε το ρολό ψαριού για να σφραγιστεί σε όλες τις πλευρές και να γίνει σαν κεφτές.
  5. Καλύψτε με τριμμένη φρυγανιά.
  6. Επαναλάβετε το ίδιο για τα υπόλοιπα συστατικά, έως ότου τελειώσουν.
Ψήσιμο
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Τοποθετήστε τους ψαροκεφτέδες σε ένα ταψί καλυμμένο με λαδόκολλα και ψήστε για περίπου 30 λεπτά ή μέχρι να πάρουν ένα χρυσό καφέ χρώμα.
  3. Σερβίρετε με σαλάτα ή βραστά λαχανικά.

5.0 from 7 reviews
Πέρκα με Μυρωδικά και Πουρέ Πατάτας (Νηστίσιμη εκδοχή)
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
Για τον Πουρέ Πατάτας
  • 1 με 1,2 κιλά καθαρισμένες πατάτες
  • 3 έως 4 κ.σ. ζωμό λαχανικών
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
Για τα Ψιλοκομμένα Μυρωδικά
  • 3 κ.σ. άνηθο ψιλοκοµµένο
  • 3 κ.σ. κρεμμυδάκι ψιλοκομμένο (περίπου 1)
  • ½ κ.γ. σκόνη σκόρδο ή 1 σκόρδο λιωμένο
  • ½ κ.γ. σκόνη κρεμμύδι ή ½ μικρό κρεμμύδι, ψιλοκομμένο
  • 1 φλυντζάνι φρυγανιά
  • 650 γρ. φιλέτο πέρκας
  • Αλάτι και πιπέρι
Instructions/ Εκτέλεση
Την Προηγούμενη Ημέρα
Για τον Πουρέ Πατάτας
  1. Καθαρίστε τις πατάτες και βάλτε τις σε μια βαθιά κατσαρόλα με αλατισμένο νερό και βράστε μέχρι να μαλακώσουν.
  2. Πολτοποίηστε τις στον μύλο των λαχανικών, προσθέστε όλα τα υπόλοιπα υλικά και ανακατέψτε μέχρι τα πάντα να ενσωματωθούν.
  3. Περιμένετε έως ότου πάρει την θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε τον στο ψυγείο με μία μεμβράνη.
Για τα Μυρωδικά
  1. Σε ένα μπολ βάλτε όλα τα υλικά και ανακατέψτε μέχρι να ενσωματωθούν.
  2. Βάλτε επίσης στο ψυγείο με μια μεμβράνη.
Την Ίδια Ημέρα
  1. Κόψτε τα ψάρια φιλέτα σε στενές λωρίδες όπως βλέπετε στις εικόνες και αλατοπιπερώστε.
  2. Βγάλτε τον πουρέ πατάτας και τα μυρωδικά από το ψυγείο.
  3. Προσθέστε ένα κ.γ. από τα μυρωδικά σε μια λωρίδα και ρολάρετέ το να κλείσει.
  4. Πάρτε μια ποσότητα πουρέ πατάτας ίση σε μέγεθος με ένα λάιμ, απλώστε το στο χέρι σας και καλύψτε το ρολό ψαριού για να σφραγιστεί σε όλες τις πλευρές και να γίνει σαν κεφτές.
  5. Καλύψτε με τριμμένη φρυγανιά.
  6. Επαναλάβετε το ίδιο για τα υπόλοιπα συστατικά, έως ότου τελειώσουν.
Ψήσιμο
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Τοποθετήστε τους ψαροκεφτέδες σε ένα ταψί καλυμμένο με λαδόκολλα και ψήστε για περίπου 30 λεπτά ή μέχρι να πάρουν ένα χρυσό καφέ χρώμα.
  3. Σερβίρετε με σαλάτα ή βραστά λαχανικά.

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