Fish crumble

4 people

4 tsp cornflour

300g-400g white fish

1 tsp dried tarragon

200g prawns and smoked salmon

4 tbsp peas

4 tbsp cooked carrot, diced

butter

4 slices bread, breadcrumbs

3-4 cloves of garlic

100g parmesan

pint of milk

Dice the white fish and add to a pan with butter until its changed colour. Add 1 tsp dried tarragon. Add the peas and carrots. Pour over the milk and season. Bring to the boil.

Add the prawns and salmon.

Dissolve the cornflour and stir in until it forms a thick sauce.

Process the bread, garlic and cheese to fine breadcrumbs.

Put the fish mixture into a dish. Cover with the bread crumbs and bake at 180°x for 20 minutes.