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
Mary Berry’s Quick Cooking
Mary's quickest and easiest recipes yet
All the recipes from the BBC TV series
Fast and simple recipes, from breakfasts to bakes
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.
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
