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.

Ingredients

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

Sauce:

• 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

Topping:

• 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.

Bon Apetite!