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Baked Seafood Crumble




Source of Recipe


Internet


List of Ingredients




1+1/2 lb mixed seafood (cod, monkfish, mussels, prawns, salmon or available fish )

1oz butter
1oz flour
1 medium onion
1 pint fish stock
(liquor if using cooked fish)
2fl.oz cream
chopped parsley, fennel or dill


Recipe



Cook the onion in butter for 3-4 minutes without colour until soft.
Add in flour to make a roux
Add in the stock slowly, stirring or whisking to prevent lumping.
Bring to the boil. Cook for 10 mins. Simmer gently.
Finish with the chopped herbs

Crumble/Topping
1/2 loaf of brown bread
1/2 chopped onion
1 tsp mixed herbs
2 tblsp olive oil or butter
salt and pepper
2oz grated cheese
2 oz grated carrot

Using a food processor make breadcrumbs from the brown loaf.
Add in the mixed herbs and the olive oil to aid the browning process.
Add in finely chopped onions salt and pepper and grated cheese.
This is a useful way to use up unused bread from the breakfast, including brown soda.

Assembling the dish
If using raw prepared fish, the sauce can be left thicker to compensate for the juices which will come from the fish, do this by adding less liquid to sauce.

If using cooked fish the recipe given is sufficient.

Mix the diced fish into the sauce and mix well.
Place into a large baking dish or individual Gratin dishes.
Cover this mixture with a generous layer of the crumble mix.
Bake in a hot oven until nicely browned and the fish is cooked.