Recipe - Fish Piquant - Psari Savore

Karen Mintzias
1 kg Fish
Seasoned flour
Oil for frying
3 Garlic cloves;
finely chopped
1 teaspoon Rosemary spikes
One fourth cup Wine vinegar
One fourth cup Dry white wine or water

Any fish suitable for frying may be used whole fish, fish slices or
fillets.

Coat with seasoned flour and shallow fry in hot oil until golden brown and
cooked through. Drain on absorbant paper and place in a single layer in a
serving dish. Keep hot.

Drain most of the oil from the pan, leaving about 1 tablespoon. Return pan
to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour.
Stir well and cook until flour is golden.

Remove pan from heat and pour in vinegar, swirling pan contents to blend.
Return to heat and stir in wine or water. Let sauce bubble gently for 1
minute. Pour over sauce and serve immediately.

Note: Trout is exceptionally good prepared this way.

Source: The Greek Cookbook by Tess Mallos ISBN: 1 86302 015 2

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini