Savory custard idea stolen from Giu DA Chef.

Bread and anchovy meatballs, breaded with toasted almonds and custard.

Let's start with this...

I thickened the cream with a collagen that I prepared by cooking the scales of two big fish that I prepared for lunch. I rinsed them well, covered them with water and cooked them for half an hour. Then I blended everything and used part of it to prepare the cream (I didn't use flour or cornstarch).

• 3 eggs, 250ml milk (which has infused lemon peel), salt and pepper. Over a very low heat until the desired density is reached.

My mother used to make delicious bread balls with stale bread.

I wanted to prepare some bread balls thinking of her.

I macerated anchovy fillets (about half a kilo) with a little balanced salt (50/50 - one tablespoon and one tablespoon) and some liquid smoke for half an hour. Then I rinsed them quickly.

I soaked half a baguette in milk for 15 minutes and then removed the excess milk. Added the roughly broken anchovy fillets, grated lemon zest, 2 eggs, pepper, breadcrumbs...made into meatballs and breaded in toasted and chopped almonds.