White Fish Crumble with Dulse and Shony® Seaweed
Dulse Seaweed Flakes 30g Pouch - add to basket
The distinctive tastes of seaweed and fennel create an interesting twist to this jazzed up fish pie.
Serves 6
Time 15 mins prep, 30 mins cooking
Medium
This exquisite fish crumble is probably something for the more adventurous foodie. The combined unique 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.
Ingredients
- 1 tbsp Dulse
- 700g white fish (e.g. bream, monkfish)
- 300g cherry tomatoes on the vine
- 100ml double cream
- 100ml fish stock
- 1-3 fennel bulbs
- 1 tbsp butter
- 2 tbsp chopped flat-leaf parsley
- 1 handful wild garlic leaves (or 3 garlic cloves, crushed)
- 1 tsp black pepper
- juice of 1 lemon
Crumble Topping
- 1 tbsp Shony®
- 80g plain flour
- 70g cold unsalted butter cut into small cube
- 50g Parmesan cheese, grated
- 20g oats
- 20g caster sugar
- wild garlic flowers, to decorate
Method
- Set your oven to 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 the fish into chunks and dot them around the bottom of an ovenproof dish. Cover with 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, but 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 garnish of wild garlic flowers, and some new potatoes and a green salad on the side.
