Cut the 100 gr. sardines in small pieces and in a deep pan sauté them for 3΄ in olive oil.
Remove them and then sauté the onion and garlic in the same pan until they wither.
Add the rice, raisins, pinenuts, fennel, saffron, pepper and all spice, salt and continue sautéing for 2΄more.
Quench with the wine and ouzo and add ½ fl. waterand boil until absorbed by the rice, stirring gradually.
Remove the pan from the heat and after it cools add the chopped sardines, chives, dill, parsley and mint.
Try for salt and if necessary add.
Finish the mixture by adding the yolks, the mozzarella and stirring, and then shape into a round, thin pie in a non-stick pan the size you want, after we have put melted butter on the bottom, sprinkle with the bread crumbs and cover with the breadcrumbs.
Place the rice "pie" and spread with a little butter.
Cook over low heat until the sardines turn brown, about 7'.
Turn it upside down with the help of a plate and continue cooking until our rice becomes crusty and takes on a golden color.