Friday, 29 January 2010

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
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.

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