Nadiya Hussain's Seafood Crumble
This recipe takes inspiration from – you guessed right – an apple crumble. I promise there are no apples in here, but there is a crumble top! This is a simple fish pie of the kind my kids love, but with an oaty, buttery cayenne topping. When I first served it to the children, I told them it was a crumble but kept quiet about the fish bit, and they all got a big surprise when they took a bite. Luckily, the initial shock soon turned to happiness.
|For the filling:|
|400g||frozen fish pie mix, defrosted|
|1 tsp||mustard powder|
|a handful of fresh chives, finely chopped|
|For the crumble:|
|1 tsp||cayenne pepper|
|75g||crispy fried onions|
Preheat the oven to 200C/180C fan/gas mark 6. Have a 20 x 30cm rectangular casserole dish at the ready.
Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells. Cut the eggs into quarters, and set aside.
Put the milk and fish into a small pan and warm gently till the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside.
Melt the butter in a medium pan. When it has melted, add the flour and stir it in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon.
Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much.
Pour the mixture into the casserole dish and start making the crumble. Put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together.
Scatter the crumble over the fish and bake in the oven for 25 minutes. We like to eat this with cheesy garlic bread and a green salad. Isn’t that how all crumbles are eaten? Custard may have been a step too far!