Jo Pratt's Creamy Salmon, Prawn and Scallop Crumble
Over a year ago
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Ingredients
- 75g butter
- 1 onion. chopped
- 1 bay leaf
- 50g flour
- 150ml white wine
- 200ml milk
- 600g salmon fillet. cut into 3cm cubes
- 200g raw tiger prawns
- 3 eggs. hard boiled and chopped
- 2 tbsp chopped dill
- 1 ciabatta loaf
- 25g finely grated Parmesan cheese
- 3 tbsp olive oil
- 2 tbsp chopped parsley
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
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1
Preheat the oven to 200C/ gas 6. Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured.
Stir in the flour for 30 seconds before gradually adding the wine, stirring to prevent any lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.
Stir in the salmon, prawns and scallops and return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill, salt and pepper. Spoon into a large ovenproof dish and keep to one side.
To make the topping, tear the ciabatta into pieces and blitz to a rough crumb in a food processor. Add the Parmesan, olive oil and parsley, then briefly blitz again.
Scatter the topping over the fish mix and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.
Serve with the sautéed cabbage.
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