Savory Haddock Crumble Recipe
Ingredients
| Haddock fillets | 515 Gram | |
| Milk | 275 Milliliter | |
| Bay leaf | 6 | |
| Black peppercorns | 6 To taste | |
| Butter- 40 g (1 1/2-oz) | ||
| Flour- 3 x 15ml (3 tablespoons) | ||
| Juice of 1/2 lemon | ||
| Fresh parsley- 2 x 15 ml (2 tablespoons) finely chopped | ||
| Ground black pepper | 1 To taste (For sauce:) | |
| Butter | 60 Gram (For crumble topping:) | |
| Plain flour | 110 Gram (For crumble topping:) | |
| Rolled oats | 25 Gram (For crumble topping:) | |
| Parmesan cheese | 15 Milliliter (For crumble topping:) | |
| Salt | To Taste | |
Directions
GETTING READY:
1. Preheat oven to 180° C, gas mark 5.
MAKING:
2. Rinse the haddock.
3. Poach haddock in the milk with the bay leaf and peppercorns for about 7 minutes until just cooked.
4. Strain and reserve the milk.
5. Skin and flake the fish.
6. To make the topping, rub the butter into the flour.
7. Add oats and Parmesan cheese to the mixture.
8. Season lightly.
9. In a saucepan melt the butter, stir in the flour and cook gently for 2 minutes.
10. Remove from heat and gradually stir in the poaching milk. Cook while stirring.
11. Bring the mixture to the boil then simmer for 1 minute.
12. Remove the pan from heat.
13. Add the lemon juice, parsley and flaked fish to the mixture.
14. Add Season salt to taste.
15. Take an oven proof dish and pour the sauce into it. Bake for 30 minutes.
SERVING:
18. Serve savoury haddock crumble immediately with garnish.
1. Preheat oven to 180° C, gas mark 5.
MAKING:
2. Rinse the haddock.
3. Poach haddock in the milk with the bay leaf and peppercorns for about 7 minutes until just cooked.
4. Strain and reserve the milk.
5. Skin and flake the fish.
6. To make the topping, rub the butter into the flour.
7. Add oats and Parmesan cheese to the mixture.
8. Season lightly.
9. In a saucepan melt the butter, stir in the flour and cook gently for 2 minutes.
10. Remove from heat and gradually stir in the poaching milk. Cook while stirring.
11. Bring the mixture to the boil then simmer for 1 minute.
12. Remove the pan from heat.
13. Add the lemon juice, parsley and flaked fish to the mixture.
14. Add Season salt to taste.
15. Take an oven proof dish and pour the sauce into it. Bake for 30 minutes.
SERVING:
18. Serve savoury haddock crumble immediately with garnish.
Chef
