PREPARATION

Cook the fish in the milk and bay leaves. Remove the fish from the milk, drain and cool.

Crush the fish with a fork and place in bowl with cooked rice, finely chopped spring onions, finely sliced peppers, breadcrumbs, eggs and grated cheese. Mix well together and bring the masses to taste with salt and pepper.

Turn the fish mass the ducats and get them again in the breadcrumbs. Then fry them in the pan in a little oil.

Serve with mashed potatoes or green salad and a glass of white wine or beer.

Bon apetit!