September 13, 2007
1. Boil fish in bouillon.2.boneand skin. mix with bread soaked in milk and squeezed.
3. add finely chopped onions sauteed in a little butter. 4. Season with salt, pepper and nutmeg.
5. Shape int5o rissoles. Dip in flour, then in egg and breadcrumbs and deep fry.
6.drain on absorbent paper and serve granished with chopped spinech cooked in butter to which some chopped anchovy has been added