Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Mary Berry’s Prawn and Pollock Oaty Herb Crumble

As featured in her BBC 2 TV series, Quick Cooking, Mary Berry's Prawn and Pollock Oaty Herb Crumble is a clever twist on a traditional fish pie, using flavourful oats and herbs instead of mashed potato.

From the book

Introduction

Think fish pie with a crusty topping of breadcrumbs, oats and herbs rather than mashed potato. You can use cod or pollock – whichever you prefer.

Read more Read less

Ingredients

50g (2oz) butter
50g (2oz) plain flour
450ml (15fl oz) hot milk
3 tbsp full-fat mayonnaise
2 tsp Dijon mustard
1 tbsp chopped dill
2 tsp snipped chives
Juice of ½ lemon
50g (2oz) Cheddar, grated
650g (1lb 7oz) pollock, skinned and cut into 3cm (1¼in) cubes
200g (7oz) peeled raw king prawns, deveined
For the topping:
175g (6oz) fresh white breadcrumbs
50g (2oz) porridge oats
100g (4oz) butter, melted
1 tbsp chopped fresh dill
1 tbsp snipped chives
50g (2oz) Cheddar, grated

Essential kit

You will need: a fairly shallow 1.7-litre (3-pint) ovenproof dish.

Method

Preheat the oven to 200˚c/180˚c Fan/Gas 6 and grease a fairly shallow 1.7-litre (3-pint) ovenproof dish.

Measure the butter into a wide-based saucepan and gently heat until melted. Add the flour and whisk for 30 seconds, then pour in the hot milk, whisking until the sauce is smooth and has thickened.

Add the mayonnaise, mustard, herbs, lemon juice and cheese and stir in well. Add the pollock and prawns and gently simmer for 2 minutes until the prawns just start to turn pink. Season with salt and pepper, then spoon into the ovenproof dish.

Mix all the topping ingredients together and season. Sprinkle over the dish in an even layer, then place on a baking sheet to catch any drips. Bake in the oven for about 25 minutes, or until bubbling around the edges, heated through and lightly golden and crisp on top. Serve with peas or a green vegetable.

Cook’s note: Deveining prawns can be a faff. Leave in the vein if you’re short of time. It isn’t harmful, just tastier without.

Prepare Ahead: Make up to 8 hours ahead, adding the topping just before cooking. You could bake the completed dish in advance and then reheat.

Freeze: Freezes well without the crumble topping, though you could freeze this separately and sprinkle over before cooking

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Mary Berry’s Quick Cooking

Close menu