Jo Pratt’s fish crumble takes 30 minutes to prepare and serves six with spinach or peas on the side.
This savoury crumble topping contains a delicious combination of ciabatta crumbs, grated parmesan and parsley. You can use whatever bread you like or swap for fresh breadcrumbs if you don’t want to make yours from scratch. You’ll need approximately 200g.
Ingredients
For the fish pie filling:
- 75g butter
- 1 onion, chopped
- 1 bay leaf
- 50g flour
- 150ml white wine
- 200ml milk
- 600g salmon fillet, cut into 3cm cubes
- 200g raw tiger prawns
- 200g scallops (optional, the equivalent weight of salmon can be used)
- 3 eggs, hard boiled and chopped
- 2 tbsp chopped dill
For the crumble topping:
- 1 ciabatta loaf, 200g
- 50g finely grated Parmesan
- 3 tbsp olive oil
- Small bunch of parsley
WEIGHT CONVERTER
Method
- For the fish pie filling: Melt the butter in a large saucepan over a medium heat and gently sauté the onion with the bay leaf until the onion is softened but not coloured.
- Stir in the flour for about 30 secs before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few mins until you have a thick sauce.
- Stir in the salmon, prawns and scallops and return to the simmer. Cook for a few mins, until the prawns are pink, before adding the eggs, dill, salt and pepper. Spoon into a large ovenproof dish and keep to one side. Heat the oven to 200C (180C, Gas 6).
- To make the crumble topping: Tear the ciabatta into pieces and place in a food processor. Blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.
- Scatter the topping over the top of the creamy fish sauce and place in the preheated oven for 30-40 mins until the topping is golden and the filling is bubbling at the edge and piping hot.
Top tips for making Jo Pratt's fish crumble:
If you want to add more seafood to this fish pie, just substitute some of the salmon for the same weight in mussels, squid rings or whatever else you fancy.
Can I prepare this fish crumble ahead?
You can make the topping and the filling for the fish crumble the day before but we recommend assembling the pie just before you want to cook it. If cooking the filling from fridge cold, it may need an extra five or so minutes in the oven to ensure it is piping hot.
Do you put egg in a fish pie?
Boiled eggs are a traditional addition to many British fish pie recipes but they are not essential. They were commonly added when the cost of fish was expensive and used as a way to bulk out the pie filling.
What fish is used in fish crumble?
Similarly to fish pie, you can use whatever fish you like! The most common fish used is a combination of white fish such as cod, hake and haddock with oily firm fish like salmon.
If your budget allows, seafood such as prawns, mussels, scallops or clams make an exciting addition to the filling that your guests will love seeking out. Some recipes like to use smoked fish, commonly smoked haddock which brings a lovely warm, smoked flavour to the filling.
In step four of this recipe you will need to use a food processor to blitz the ciabatta into fine breadcrumbs. You can read our full Ninja 3-in-1 food processor review here
For more hearty dinner inspiration, check out our sausage casserole. For something meat-free you might like our vegetable crumble instead. This savoury crumble is under 400 calories per portion.
