BOULETTES DE POISSON

Start by boiling the fish, in water seasoned with salt and pepper, remove the skins and bones, and shred it in the food processor.

Cut the bread into small pieces and cover it with cold water, pressing it a little, with your hands, so that it absorbs all the liquid. Then, remove portions of bread, with your hands, and squeeze very well.

Place all the squeezed bread in the food processor and reduce to a homogeneous dough.

Add the fish to the bread, season with salt, pepper and nutmeg, mix well using your hands. Add the beaten egg (50g), the chopped parsley, the juice of half a lemon and a spoon of flour, mix well with a wooden spoon.

Using floured hands, shape balls the size of walnuts, which should be dipped in beaten egg and then breadcrumbs. Fry in hot oil until golden on both sides.

Add the cheddar cheese and stir until the cheese is melted and mixed with the remaining ingredients. Season with salt and pepper and mix well.

Remove from heat and serve by dipping the cheese croquettes.