Salmon and Shrimp Crumble

Name: Salmon and Shrimp Crumble
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Makes 4 adult and 2 child portions
Ingredients: sea salt and freshly ground black pepper; 1 ciabatta loaf, about 7 ounces; ½ cup all-purpose flour; 1 pound 10 ounces salmon fillet, skinned and cut into 1¼-inch cubes; ¾ cup plus 2 tablespoons milk; 10 ounces shelled jumbo shrimp; 3 eggs, hard-boiled, shelled and chopped; 2 tablespoons capers, rinsed; 2 tablespoons chopped dill; ⅔ cup white wine; 1 onion, chopped; 1 bay leaf; 5 tablespoons butter; 3 tablespoons olive oil; 2 tablespoons chopped parsley leaves; ¼ cup finely grated fresh Parmesan cheese

Preparation info

Makes
4
adult

Difficulty
Easy
Ready in
1 hr 15

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

All my friends and family love a fish pie so I make extra for the kids whenever I make this. For variety from a more-traditional potato-topping, however, I make this with a crunchy, cheesy topping, and it is always popular. As an added bonus, the crumb topping is quicker and easier to make than boiling and mashing potatoes. I like to serve this with a simple green salad.

Ingredients

Fish course
Pescatarian

Ingredients

Method