For the fish coquettes: Cook the fish in a pan for 10 minutes with little water and cover. In a bowl crumble the bread and soak it with the juice released by the cooked fish. Mash the fish with a fork then add it to the soaked bread, add one egg, salt and pepper, chopped parsley and garlic. Mix the ingredients together, If the mixture feels very wet add some extra bread to soak up the extra moisture. Make small balls with your hands. Whip the egg with the milk then dip the fish balls an
For the risotto: Make the risotto by finely chopping the onion and stir fry it in a pot with 2 tbsp of olive oil. Chop the courgettes and add them to the onion. Cook for 5-10 minutes until soft. Bring some water to the boil, add the rice to the pot with the courgettes and onion and brown it for a few minutes. Add salt and pepper, the vegetable stock and slowly add the water. Cook to al dente (according to packet instructions). Add water as it dries out.
When it is cooked switch off the gas, add a knob of butter and two tbsp of parmesan, stir thoroughly. Cover with foil and leave to rest for 5 minutes. Tip the mould upside down on a serving dish and put the fish balls in the centre. Garnish with a few leaves of parsley.