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Fish Crumble

1-lb white fish fillets
1 1/4-cups milk
Salt and freshly ground black pepper to taste
1-tbsp sunflower oil
1/3-cup butter
1-medium onion, peeled and finely chopped
2-leeks, sliced
1-medium carrot, peeled and small diced
2-medium potatoes, peeled and cut into small pieces
6-tbsp all-purpose flour
1 1/2-cups fish or vegetable stock
2-tbsp whipping cream
1-tsp freshly chopped dill

Crumble topping
1/3-cup butter
1/2-cup all-purpose flour
3/4-cup grated Parmesan cheese
3/4-tsp cayenne pepper

Preheat oven to 400F
Spray with non-stick spray a 8x8" baking dish
Place the fish in a saucepan with the milk, salt, and pepper
Bring to a boil, cover and simmer for 8-10 minutes until the fish is cooked
Remove with a slotted spoon, reserving cooking liquids
Flake the fish into the 8x8" baking dish
Heat the oil and 1-tbsp of butter in a small skillet and gently fry the onions, leeks, carrots, and potatoes for 1-2 minutes
Cover tightly and cook on low until softened, about 10 minutes
Spoon the vegetables over fish
Melt the remaining butter in a saucepan and add the flour and cook for 1 minute, stirring
Whisk in the reserved cooking liquid and the stock
Cook until thickened, and then stir in cream
Remove from heat and then stir in dill
Pour over fish

Mix the butter with the flour until the mixture resembles breadcrumbs
Stir in cheese and cayenne pepper
Sprinkle over the dish and bake in 400F oven for 20 minutes