Sal­mon crum­ble

Prima (UK) - - Feelgood Food -

You could re­place the sal­mon with an­other firm-tex­tured fish, or look out for lightly smoked sal­mon fil­lets for added flavour.

SERVES 6 PREP 10min COOK about 45min

• 2 leeks, trimmed and thinly sliced

• 75g (3oz) un­salted but­ter

• 50g (2oz) plain flour

• 800ml (1⅓ pint) whole milk

• 450g (1lb) sal­mon fil­let, skinned and chopped into 2.5cm (1in) pieces

• 1tbsp Di­jon mus­tard

• Small bunch pars­ley, roughly chopped

FOR THE CRUM­BLE TOP­PING

• 75g (3oz) cold un­salted but­ter, cubed

• 75g (3oz) plain flour

• 75g (3oz) fresh bread­crumbs

• ½tsp salt 1 Pre­heat the oven to 180°C (160°C fan) mark 4. In a medium pan, fry the leeks in 25g (1oz) but­ter for 5-8min un­til soft. Re­move from pan and re­serve.

2 Melt the re­main­ing but­ter in the pan, add the flour and cook for 1min, stir­ring. Grad­u­ally whisk in the milk un­til mix­ture is smooth. Sim­mer for 3-5min un­til thick­ened.

3 Off the heat, stir in cooked leeks, sal­mon, mus­tard and half the pars­ley. Sea­son and trans­fer to a 1.6 litre

(2¾ pint) oven­proof dish.

4 To make the crum­ble, pulse all the in­gre­di­ents in a food pro­ces­sor

(or rub by hand) un­til they re­sem­ble bread­crumbs. Mix in re­main­ing pars­ley and sprin­kle over the fish fill­ing.

5 Bake in the oven for 30min un­til golden and bub­bling.

PER SERV­ING: CALS 549; FAT 35g; SAT FAT 18g; CARBS 33g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.