Jo Pratt’s rendition of a traditional fish pie takes a delightful twist. Departing from the customary creamy mash topping, she opts for a crispier texture using ciabatta crumbs, Parmesan, and olive oil—a delectable deviation indeed.
Elevating the dish to a more upscale level, Pratt incorporates tiger prawns and scallops alongside the usual suspects, imparting an extra layer of flavor with the addition of fresh dill, a herb that harmonizes exquisitely with seafood. For those seeking variation, tarragon stands as a worthy alternative.
Jo Pratt’s fish crumble boasts a swift preparation time of just 30 minutes, catering to a party of six when served alongside spinach or peas.
The savory topping, a highlight of this dish, features a delectable blend of ciabatta crumbs, finely grated Parmesan, and fragrant parsley. Feel free to customize the breadcrumbs to your liking or opt for fresh alternatives if convenience is preferred, aiming for an approximate quantity of 200 grams
Ingredients For the fish pie filling:
- 75 grams of butter
- 1 chopped onion
- 1 bay leaf
- 50 grams of flour
- 150 milliliters of white wine
- 200 milliliters of milk
- 600 grams of salmon fillet, diced into 3-centimeter cubes
- 200 grams of raw tiger prawns
- 200 grams of scallops (optional; the same weight of salmon can be substituted)
- 3 hard-boiled eggs, chopped
- 2 tablespoons of chopped dill
For the crumble topping:
- 1 ciabatta loaf, 200g
- 50g finely grated Parmesan
- 3 tbsp olive oil
- Small bunch of parsley
Method
For the fish pie filling: Begin by melting the butter in a sizable saucepan over medium heat, gently sautéing the onion along with the bay leaf until the onion softens without taking on color. Introduce the flour and stir for about 30 seconds before gradually pouring in the wine, stirring continuously to prevent any formation of floury lumps. Follow suit with the milk, stirring until a thick sauce forms and allowing it to simmer for a few minutes.
Incorporate the salmon, prawns, and scallops into the sauce, returning it to a gentle simmer. Cook for a few minutes until the prawns turn pink, then add the chopped eggs, dill, salt, and pepper. Transfer the mixture into a generously sized ovenproof dish and set aside. Preheat the oven to 200°C (180°C for Gas Mark 6).
To prepare the crumble topping: Tear the ciabatta into pieces and place them in a food processor. Pulse until coarse crumbs form. Add the Parmesan, olive oil, and parsley, then briefly pulse to combine.
Sprinkle the crumble topping over the creamy fish sauce in the dish and transfer it to the preheated oven. Bake for 30-40 minutes until the topping achieves a golden hue and the filling bubbles at the edges, ensuring it is thoroughly heated throughout.
Top tips for preparing Jo Pratt’s fish crumble:
If you’re inclined to incorporate additional seafood into this dish, simply swap out some of the salmon with an equal weight of mussels, squid rings, or any other seafood of your preference.
Can I prepare this fish crumble ahead?
Certainly! You have the option to prepare both the topping and the filling for the fish crumble a day in advance. However, we suggest assembling the pie right before you intend to cook it. If you do opt to cook the filling from a refrigerated state, it may require an additional five minutes or so in the oven to ensure it reaches the desired piping hot temperature.
Do you put egg in a fish pie?
What fish is used in fish crumble?
Much like in fish pie recipes, the choice of fish is quite flexible! Typically, a blend of white fish such as cod, hake, and haddock is combined with oily, firm fish like salmon.
For those inclined to indulge a bit more, seafood options such as prawns, mussels, scallops, or clams can add an enticing dimension to the filling that your diners will relish. Some variations even incorporate smoked fish, particularly smoked haddock, which imparts a delightful, warm smokiness to the filling.