Haddock Crumble recipe
information
Preparation time 20 minutes,
Cooking time 30 minutes,
Oven temperature 200 C, 400 F. gas 6,
Calories 740 per portion
ingredients
675 g (1 1/2 lb) haddock fillets
6 tablespoons water
salt and pepper
6 tablespoons water
salt and pepper
For the sauce
1 small onion, chopped
50 g (2 oz) butter
40 g (1 1/2 oz) plain flour
600 ml (1 pint) milk
juice of 1 lemon
50 g (2 oz) mature Cheddar cheese, grated
50 g (2 oz) butter
40 g (1 1/2 oz) plain flour
600 ml (1 pint) milk
juice of 1 lemon
50 g (2 oz) mature Cheddar cheese, grated
For the topping
50 g (2 oz) butter or margarine
100 g (4 oz) plain flour
50 g (2 oz) jumbo oats
1 tablespoon chopped fresh dill
knob of butter
dill sprig to garnish
100 g (4 oz) plain flour
50 g (2 oz) jumbo oats
1 tablespoon chopped fresh dill
knob of butter
dill sprig to garnish
method
1. Put the haddock, water and seasoning in a pan. Cover and poach for 5 minutes. Reserve any liquor and flake the fish, discarding skin. Fry onion in butter for 3 minutes, then add the flour. Gradually stir in the milk.
2. Bring the sauce to the boil, add the lemon juice, seasoning and strained fish liquor. Simmer for 2 minutes.
3. Add the cheese and fish to the sauce, then pour into an ovenproof dish. Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in oats, dill and seasoning.
4. Spread on top of the fish. Dot with butter and bake in a moderately hot oven for 30 minutes or until the crumble is golden. Garnish with dill.
Cook's Tip
To skin fish fillets, place skin side down on a board. Rub salt on your fingers to hold the tail end. With a sharp knife cut at an acute angle, using a sawing motion between the flesh and skin.
2. Bring the sauce to the boil, add the lemon juice, seasoning and strained fish liquor. Simmer for 2 minutes.
3. Add the cheese and fish to the sauce, then pour into an ovenproof dish. Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in oats, dill and seasoning.
4. Spread on top of the fish. Dot with butter and bake in a moderately hot oven for 30 minutes or until the crumble is golden. Garnish with dill.
Cook's Tip
To skin fish fillets, place skin side down on a board. Rub salt on your fingers to hold the tail end. With a sharp knife cut at an acute angle, using a sawing motion between the flesh and skin.
serving amount
serves 4
rate this recipe
9.5
out of 10
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more information
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