SEAFOOD CRUMBLE

• porsi: 4

Bahan-bahan

For the velouté sauce:

1 L fish stock

225ml cream

30g softened butter

30g plain flour

For the seafood mixture:

900g fresh white fish and seafood that

has been skinned, boned and cut into cubes

200g carrot

150g leek

For the crumble topping:

100g butter

2 garlic cloves, minced

150g breadcrumbs

2 tbsp fresh parsley, chopped

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Make a velouté sauce by bringing the stock and cream to the boil in a pan. Mix together the butter and the flour, and beat this roux, small piece by small piece, into the liquid. Stir until the sauce thickens.

2 Steam the fish until just cooked. Grate the carrot, and finely slice the leek.

3 For the crumble topping, melt the butter with the garlic, then stir the breadcrumbs and the parsley into the garlic butter.

4 Assemble the dish in an ovenproof baking dish: gently stir the fish and vegetables into the sauce and pour into the dish. Top with the garlic breadcrumbs. Bake for20 minutes until the breadcrumbs are golden.