Old Sailor boats

Preparation:

Preparation: With 125 g of flour, 70 g of butter, the egg yolk and a pinch of salt, prepare the boats following the instructions for the 'Salmon boats' (see Recipe). Bake them in the oven, then let them cool. Remove the skin from the fish scraps, chop them finely and put them in a bowl. Add 50 g of butter, slightly softened at room temperature, and work for a long time, with a wooden spoon, until the mixture is smooth and creamy. Prepare a béchamel: melt the remaining butter in a saucepan, mix in 25 g of flour, stirring with a wooden spoon, to eliminate any lumps; dilute with hot milk, season with salt and pepper and cook for 10 minutes, stirring constantly. Remove the bechamel from the heat and let it cool completely. Add it to the butter and fish mixture and mix everything thoroughly. Pass the mixture through a fine sieve, collecting it in a bowl. Keep it in the refrigerator for 30 minutes. Put the mixture in a piping bag with a star nozzle and distribute it among the boats. Decorate each boat with two intertwined anchovy fillets.