For 2 à 4 people

Preparation: 30 minutes

Cooking: 25 minutes

Ingredients

600 g of fish filets

1 lemon

1 onion

1 clove

2 garlic pods

50 g of butter

50 g de farine

1/2 litre of stock

2 eggs

Salt, pepper, nutmeg

1 teaspoon of grated ginger

Breadcrumbs

Realisation

Wash the lemon and cut it into slices

Peel and mince the mince the onion

Peel and chop the garlic

Peel and grate the ginger

Pour these ingredients and the clove in a saucepan

Add the fish filets

Wet with some cold water

Add salt and pepper

Let sizzle and turn off the fire and leave the stock cool down with the fish

Melt the butter

Add the flour and mix for about 3 minutes

Add the stock from the cooking of the fish

Add salt, pepper and some nutmeg

When the fish is , drain it

Remove the bones delicately

Crumble the fish and mix with the previous sauuce with the 2 eggs beaten

Cook the whole thing for 5 minutes mixing continually

Prepare the nuggets

Fry them for 15 minutes

If you are in a hurry or simply if you want to:

When you have finished cooking the fish and the sauce, pour the obtained preparation in buttered ramequins, and sprinkle them with the breadcrumbs, and brown them for a few minutes. This receipt is neatly lighter and as good.