This recipe and more can also be found on this new fantastic fish website: FishOnFriday
This fish crumble evolved from a jazzed up fish pie and is probably something for the more adventurous foodie. The combined distinctive tastes of seaweed and fennel cut through the cream and rich crumble topping to create a more unusual and interesting fish dish. The crunchy crumble topping adds a different texture to the soft creamy base with the sweet juices of the roasted cherry tomatoes on top.
700g white fish (e.g., bream, monkfish)
1-3 fennel bulbs
1 tbsp butter
1 handful wild garlic leaves (or 3 garlic cloves, crushed)
2 Tbsp chopped flat-leaf parsley
1 tbsp Dulse
1 tsp black pepper
100ml double cream
100ml fish stock
Juice of 1 lemon
300g cherry tomatoes on the vine
For the crumble topping
80g plain flour
20g caster sugar
70g cold unsalted butter cut into small cubes
50g Parmesan cheese, grated
1 tbsp Shony
Wild garlic flowers, to decorate
Set your to oven 190°C.
Cut the fennel into thin wedges and steam them for 12 minutes. While this is cooking melt the butter and stir in the wild garlic leaves to soften.
Cut up whatever fish you’re using into chunks and dot them around the bottom of an ovenproof dish. Pour over the buttery wild garlic and the steamed fennel.
In a jug combine the fish stock, cream, lemon juice, chopped parsley, Dulse and pepper. Pour this over the fennel and fish.
Put the flour, sugar and butter in a bowl and rub it through with your fingertips to create a breadcrumb consistency. Stir in the oats, Shony and Parmesan.
Sprinkle the crumble mixture on top of the dish, making sure you don’t pile it too high or it will become heavy and stodgy.
Dot the cherry tomatoes on the top pushing them into the crumble topping a bit– keep them on the vine for effect.
Put the dish in the top of the oven for 20-25 minutes. It should be golden on the top with the tomatoes nicely toasted. Serve with a sprinkling of wild garlic flowers and some new potatoes and a green salad on the side.