|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
Baked Seafood
Crumble
Main Ingredients
1+1/2 lb mixed seafood (cod, monkfish, mussels, prawns, salmon or available fish )
Sauce
Ingredients
1oz butter
1oz flour
1 medium onion
1 pint fish stock
(liquor if using cooked fish)
2fl.oz cream
chopped parsley, fennel or dill
Method
- 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.
Serving
Suggestion
Serve sprinkled with chopped herbs and with new
boiled potatoes, a salad or crunchy vegetables
NB Crisply cooked vegetable may be added
to this dish to make it more nutritious and more
economical.
Sauce |
|
|
Ingredients 1oz butter |
Method
|
Crumble/Topping |
|
|
1/2 loaf of brown bread |
This is a useful way to use up unused bread from the breakfast, including brown soda. |
Assembling the dishIf 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.
|
|
Serving SuggestionServe sprinkled with chopped herbs and with new boiled potatoes, a salad or crunchy vegetables NB Crisply cooked vegetable may be added to this dish to make it more nutritious and more economical. |
|