Fish Crumble

This creamy and delicious fish pie is baked with a golden crumble top and the children love it! This recipe serves 4.


Fish Crumble


For the filling;
400g     Your choice of fish (smoked haddock and cod work well together)
400ml    Full-fat milk (or substitute with semi-skimmed for a lighter option)
25g        Unsalted butter (or substitute with margarine for a lighter option                                                                                            1tsp       English Mustard                                                                                                                                                                              1            Yellow pepper
3            Sticks of celery                                                                                                                                                                                2            Leeks
80g        Corn

For the crumble;
25g     Unsalted butter (or substitute with margarine for a lighter option)
150g     Plain Flour
130g     Porridge Oats

Preheat the oven to 200/ 180 fan/gas mark 6
Add the milk and fish to a pan and gently warm through (3-4 mins). Remove the fish from the pan and set the milk aside
Melt the butter and flour together and add the milk gradually, whisking until it thickens
Slice the vegetables into small chunks and gently fry off in a pan
Add the fish back into the sauce, adding the mustard and vegetables

Pour the mixture into an ovenproof dish

For the crumble; add the flour and butter into a bowl and rub the butter into the flour with your fingertips. Add the oats and mix it all together

Scatter the crumble over the top of the fish and bake in the oven for 25 mins or until golden brown and bubbling

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