George's Seafood Crumble

Fri, 14 April 2017

Ingredients

             200g white fish (hake / monk /cod / whiting or haddock)

             200g of natural smoked haddock

             200g salmon

             200g of prawns

             1 leek sliced finely

             A handful of frozen peas

             1/2 white onion chopped finely

             1pint of milk

             1 fish stock cube

             1tbs of wholegrain mustard (optional)

             100g parmesan cheese

             2 tbs of melted butter and flour

             150g of breadcrumbs

             Fresh herbs chopped finely (parsley, chives, dill)

             Rind of 1 lemon

 

Method

 

1.            Fry the onions and leeks in a pot until they have softened.  Now add the pint of milk and the fish stock cube and slowly bring to simmering point.  Now to thicken our sauce we add the roux which we made earlier with the butter and flour combined.  Add the tablespoon of wholegrain mustard now and the frozen peas to the sauce.

2.            Arrange all the fresh fish in a pie dish and pour the sauce over the fish.

3.            Combine the breadcrumbs with some olive oil chopped herbs, grated cheese and the lemon rind.  Sprinkle this over the top of the fish and bake in a preheated oven 170℃ for 20 min.