This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 4 Servings
occasions
Dinnerdairy ingredients
Butter, CreamSeafood Crumble
INGREDIENTS
Ingredients
For the velouté sauce
For seafood mixture
For the crumble topping
DIRECTIONS
Ingredients
For the velouté sauce
1
Preheat the oven to 180°C.
2
Make a velouté sauce by bringing the stock and cream to the boil in a pan.
3
Mix together the butter and the flour, and beat this roux, small piece by small piece, into the liquid.
4
Stir until the sauce thickens.
5
Steam the fish until just cooked.
6
Grate the carrot, and finely slice the leek.
7
For the crumble topping, melt the butter with the garlic for the crumble topping, then stir the breadcrumbs and the parsley into the garlic butter.
8
Assemble the dish in an ovenproof casserole: gently stir the fish and vegetables into the sauce and pour into the casserole.
9
Top with the garlic breadcrumbs.
10
Bake for 20 minutes until golden.