Fish Crumble is a fish pie that is perfect for a winter meal, whether lunch or dinner. It’s a comfort food with a healthy twist. It’s a family recipe that is not too pricey.
Comforting Fish Crumble
Ingredients:
2 Leeks, trimmed and sliced
1 Medium onion, peeled and finely chopped
1 Medium carrot, peeled and cut into small dice
2 Medium potatoes, peeled and cut into small pieces
1 tablespoon Sunflower oil
2 tablespoon Whipping cream
Freshly chopped dill runner beans, to serve 1 teaspoon
1/2 pint Milk
1/2 pint Fish or vegetable stock
6 oz Plain flour
3 oz Butter or margarine
1 lb Whiting or halibut fillets
Salt and freshly ground black pepper
For the crumble topping:
3/4 teaspoon Cayenne pepper
6 oz Plain flour
3 oz Butter or margarine
3 oz Parmesan cheese, grated
Preparation:
Preheat the oven to 400F/Gas Mark 6, 15 minutes before cooking. Oil a 2 1/2 pint pie dish. Place the fish in a saucepan with the milk, salt and pepper. Bring to a boil. Cover and simmer for 8-10 minutes until the fish is cooked. Remove with a slotted spoon, reserving the cooking liquid. Flake the fish into the prepared dish.
Heat the oil and 1 tablespoon of the butter or margarine in a small frying pan and gently fry the onion, leeks, carrot and potatoes for 1- 2 minutes. Cover tightly and cook over a gentle heat for a further 10 minutes until soft. Spoon the vegetables over the fish.
Melt the remaining butter or margarine in a saucepan, add the flour and cook for 1 minute, stirring. Whisk in the reserved cooking liquid and the stock. Cook until thickened, then stir in the cream. Remove from the heat and stir in the dill. Pour over the fish.
To make the crumble, rub the butter or margarine into the flour until it resembles bread-crumbs, then stir in the cheese and cayenne pepper. Sprinkle over the dish, and bake in the preheated oven for 20 minutes until piping hot. Serve with runner beans.
