Haddock and prawn crumble

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 400 gram(s) haddock
• 1 slice(s) onion
• 1  bay leaf
• 4  peppercorns
• 25 gram(s) each butter and plain flour
• 50 ml Noilly Prat or dry white wine
• 50 ml double cream
• 1 teaspoon(s) dijon mustard
• 100 gram(s) (3½oz) baby spinach leaves
• 200 gram(s) cooked small prawns
• 50 gram(s) each dried breadcrumbs and grated mature cheddar

Method

1. Put the first four ingredients in a pan and cover with cold water.
2. Cover, bring to the boil, then remove from heat. Leave to stand for 5min, then remove the fish. Drain the cooking liquid and reserve 300ml (½ pint). Rinse out the pan, put over a medium heat and melt the butter.
3. Add the flour and stir to make a paste. Cook for 1min. Remove from the heat and gradually stir in the Noilly Prat or wine, followed by the reserved cooking liquid. Return to a medium heat and stir constantly until thickened slightly.
4. Simmer gently for 2min, then stir in the cream. Simmer for 5min, then stir in the mustard and season.
5. Preheat the grill to medium. Flake the fish into bite-sized pieces. Stir the spinach into the sauce, followed by the fish and prawns. Combine the breadcrumbs and cheese and sprinkle over the fish mixture. Grill for 1-2min until golden. Serve with seasonal vegetables.

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