INGREDIENT FOR 2 PEOPLE

Delicius Double anchovy fillets in spicy sauce
Previously cooked fish
Boiled potatoes
Parsley
Half a garlic clove
Breadcrumbs
Eggs
Seed oil (needed for frying)
Puntarelle (chicory hearts)
Lemon
Salt & Pepper

PREPARATION:
Boil the potatoes, then use a knife to cut the
previously cooked fish in small pieces. Mash the potatoes, add them to the pieces of fish and then add the parsley and garlic. Mix the ingredients thoroughly, then adjust with salt and pepper.
If necessary, add the breadcrumbs to make the mixture easier to work, but do not exaggerate
in order not to make it too dry, then form small fish balls and make them rest for some time in the fridge, so that they will harden a little.
Pass the fish balls lightly in a bowl where you will have mixed two eggs, then in the breadcrumbs. Fry them in a lot of seed oil.
Prepare a salad with thinly sliced chicory hearts (puntarelle), seasoned with olive oil,
salt, pepper and lemon. Add to this salad a couple Delicius Double anchovy fillets in spicy sauce.
Serve the fish balls with a side of the puntarelle salad.

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