Salmon and Shrimp Crumble

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Preparation info

  • Makes

    4

    adult
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

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

For the Filling

  • 5 tablespoons butter
  • 1 onion, chopped
  • 1 bay leaf
  • ½ cup all-purpose flour
  • cup white wine
  • ¾ cup plus 2 tablespoons milk
  • 1 pound 10 ounces salmon fillet, skinned and cut into 1¼-inch cubes
  • 10 ounces shelled jumbo shrimp
  • 3 eggs, hard-boiled, shelled and chopped
  • 2 tablespoons chopped dill
  • 2 tablespoons capers, rinsed
  • sea salt and freshly ground black pepper

    Method

    1. Heat the oven to 400°F.
    2. Melt the butter in a large saucepan over medium heat, add the onion and the bay leaf and fry until the onion is soft but not colored. Stir in the flour and continue stirring about 30 seconds, then gradually add the wine, stirring to prevent any floury lumps, then finally stir in the milk. Bring to a boil, then reduce the heat and simmer a few minutes, still stirring, until you have a thick sauce. Stir in the salmon and shrimp and cook a few minutes until the shrimp turn pink. Add the eggs and dill, and season with salt and pepper.
    3. Spoon most of the mixture into a large baking dish suitable to serve from and scatter the capers over. Divide the remaining filling between two small baking dish for the kids. You can add extra capers to theirs, too, if you think they will like them.
    4. To make the topping, tear the ciabatta bread into pieces, put in a food processor and blitz to form rough crumbs. Add the Parmesan, oil and parsley, then briefly blitz again to combine. (The filling and crumbs can be made a day in advance and kept in the refrigerator.)
    5. When you are ready to cook the fish pie, scatter the topping over the filling, put the dish on a cookie sheet and bake 30 to 40 minutes (or slightly longer if you are cooking the filling from chilled) until the topping is golden and the filling is bubbling at the edges. Serve the crumble piping hot.