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Smokey Fish Crumble

ingredients

1 medium onion, peeled and quartered
50 g (2 oz) butter
50 g (2 oz) plain flour
500 ml (1 pint) milk
10 ml (2 tsp) lemon juice
3 size 3 eggs, hard-boiled, halved
700 g (1 1/2 lb) smoked haddock, cooked and skinned
salt and pepper
100 g (4 oz) plain flour
50 g (2 oz) butter
50 g (2 oz) Cheddar cheese

method

1. Place the onion in the processor bowl and chop finely.

2. Heat the butter and fry the onion until soft.

3. Stir in the flour and gradually add the milk, stirring until the sauce thickens.

4. Pour the onion sauce into the processor bowl, add the lemon juice, eggs and fish and process until combined. Season. Turn into a 1.7 litre (3 pint) ovenproof dish.

5. Place the flour and a pinch of salt in the processor bowl, add the fat and cheese, chop finely. Sprinkle over the fish mixture.

6. Bake at 190°C, 375°F, Gas No. 5 for 35 minutes until golden brown.

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