Haddock Crumble

To skin fish fillets, place skin side down on a board. Rub salt on your fingers to hold the tail end. With a sharp knife cut at an acute angle , using a sawing motion between the flesh and skin.


  • 675 g haddock fillets
  • 6 tbsp water
  • salt and pepper


  • 1 small onion, chopped
  • 50 g butter
  • 40 g plain flour
  • 600 ml milk
  • juice of 1/2 lemon
  • 50 g mature Cheddar cheese, grated


  • 50 g butter or margarine
  • 100 g plain flour
  • 50 g jumbo oats
  • 1 tbsp chopped fresh dill
  • knob of butter
  • dill sprig to garnish

Cooking Process

  1. Put the haddock , water and seasoning in a pan.
  2. Cover and poach for 5 minutes.
  3. Reserve any liquor and flake the fish, discarding skin.
  4. Fry onion in butter for 3 minutes, then add the flour.
  5. Gradually stir in the milk. Bring the sauce to boil, add the lemon juice , seasoning and strained fish liquor. Simmer for 2 minutes.
  6. Add the cheese and fish to the sauce, then pour into an ovenproof dish.
  7. Rub the fat into the flour until the mixture resembles fine breadcrumbs .
  8. Stir in oats , dill and seasoning .
  9. Spread on top of the fish.
  10. Dot with butter and bake in a moderately hot oven for 30 minutes or until the crumble is golden. Garnish with dill.

Haddock Crumble

Bon Apetite!

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Haddock Crumble