Flake the fish. Make the sauce by melting the butter in a small pan, stirring in the flour over a low heat and when it becomes glossy, and the milk a little at a time, stirring until smooth after each addition.

Mix the sauce, flaked fish, hard boiled egg and parsley.

Add salt and pepper to taste and leave the mixture to cool and stiffen.

When it is cold, form quickly into the shape of wine corks. Dip first into flour, then beaten egg and finally in breadcrumbs.

Fry to a golden brown.

In place of the haddock you could use coley, hake, cod, or even conger eel.