In a medium size saucepan, melt butter and add flour. Cook for 2 mins. Pour in hot milk and whisk well. Bring to a boil and cook for 2 mins whisking swiftly. Add chopped thyme, grated parmigiano and season with salt, pepper and nutmeg to taste. Remove from the heat and stir in heavy cream. Keep sauce warm.

Mince shallots and garlic. In a large skillet, melt butter and toss in fish scraps. Add shallots and garlic. A couple of thyme sprigs can be added too. Sautée fish for about 4 minutes, then add chopped cooked or parboiled greens – Sautée 2 more minutes.. Set aside.

In a warm plate or large shallow dish, spoon out some of fish mixture and cover with some creamy pasta – repeat once and garnish with a few cappers. Enjoy!