Ingredients
Serves 4
Sauce
Crumble topping
Method
- Heat the oven to 190°C, gas 5. Rinse the then poach in the with the and for about 7 minutes until just cooked.
- Strain and reserve the milk. Skin and flake the fish.
- To make the topping, rub the into the , then stir in the and . Season lightly with and .
- To make the sauce, melt the , stir in the and cook gently for 2 minutes.
- Remove from the heat and gradually stir in the poaching . Stirring, bring to the boil then simmer for 1 minute.
- Off the heat, add the juice, and flaked fish. Season to taste.
- Pour the sauce into an ovenproof dish. Top with the crumble mixture and bake for 30 minutes until the topping is golden.
Tips
- Vary it by adding prawns, or by putting a layer of lightly cooked broccoli under the sauce.
- The original said “180°C, gas 5”, which don’t match. 190°C, gas 5 is used here; 180°C, gas 4 works too.
