Fill a large skillet about an inch and a half deep with water and add salt.

Squeeze in the juice of half a lemon and heat until simmering.

Reduce the heat slightly and poach the fish for about 10 minutes or until the fish is opaque and flakes easily.

Remove from heat.

While the fish is cooling make the Creole sauce by sauteing the peppers and onions in the butter until softened.

Add the tomatoes and ketchup and season with salt, pepper and grated nutmeg.

Reduce heat to low and simmer until the vegetables are very soft. Add some water if needed to loosen the sauce. Keep warm while making the fish cakes.

When the fish is cool enough to handle, break it into pieces and transfer into a mixing bowl.

Pour enough milk over the bread to soak it.

Squeeze out the milk and break up the bread into small pieces. Add to the fish in the bowl.

Season with salt, pepper and nutmeg and stir in the beaten eggs. Mix well.

The mix should be wet, but manageable. If it doesn't hold it's shape you can add dry bread crumbs.

Form the fish into 4 - 6 cakes and dredge them in a little flour seasoned with salt and pepper.

Heat enough oil to pan fry the fishcakes in a large skillet.

Fry them for 4 or 5 minutes on each side or until nicely browned and heated through. Work in batches to avoid crowding the pan. Drain on paper towels.

Use a biscuit cutter or large glass roughly the size of the fishcakes to cut out croutons from sliced bread then toast them as desired.

To serve, spread a little Creole sauce on a plate, then stack the crouton and frekedel on top. Add more Creole sauce and garnish with fresh herbs.