Savoury Fish Crumble    HT  MC 40mins

Serves 4      Hot   Fish   Main Course  

Ingredients

400g/14oz Cold Cooked Cod (poached or steamed)

200g/7oz Cold Cooked Fresh Salmon (poached or steamed)

200g/7oz Cooked Peeled Prawns (Shrimp)

100g/4oz Cheddar Cheese, grated

300ml/10fl.oz. Milk

1 Tbsp Flour

25g/1oz Butter

1 Tbsp Freshly Chopped Parsley

Juice of 1 Lemon

For the Crumble
57g/3oz Butter, softened
1175g/6oz Wholemeal Flour
2 teasp Dried Mixed herbs
50g/2oz Finely Grated Parmesan Cheese

Salt and Black Pepper
 

Instructions

      1. Preheat the oven to 200C, 400F Gas Mark 6. 

2.  Flake the fish into large pieces and place in an ovenproof dish together with the prawns. Set aside.

3. Melt the butter in a small saucepan, add the flour and cook, stirring for 2-3 minutes over a medium heat.

4. Gradually add the milk, a little at a time, stirring constantly until the sauce is smooth and thickened. Remove from the heat and add half the lemon juice, all the parsley, pepper and a little salt.

5. Sprinkle in the cheddar cheese and blend well with a wooden spoon. At this point taste the sauce and add more lemon juice or cheese if required. Mix well then pour over the flaked fish. 

6. In a large mixing bowl, rub the butter into the flour with your fingertips until it resembles breadcrumbs then stir in the mixed herbs, parmesan salt and pepper.

7. Sprinkle the crumble mixture evenly over the top of the fish and bake for 25- 30 minutes or until golden brown. Serve hot.

Alternate topping        If you do not want to use the crumble mixture you can use mashed potatoes  sprinkled with grated cheese and baked as above until golden brown.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

Find UK Holiday Cottages