Fish crisp with crumble topping

Instructions

1. Preheat the oven to 190 C. Grease a pie pan with sunflower oil. Place the fish in a saucepan with the milk, salt and pepper. Bring to the boil and simmer for 8-19 min until the fish is cooked. remove with a slotted spoon, setting aside the cooking liquid. Flake the fish into the prepared dish.
2. Heat the oil and 1 tbsp of the butter in a small skillet and gently fry the onion, leeks, fennel, carrot and potatoes. Add 100 ml water, cover tightly and cook over a gentle heat for additional 10 min. until softened. Spoon the vegetables over the fish.
3. Melt the remaining butter in a saucepan. Add the flour and cook for 1 min. stirring. Whisk in the coking liquid and the stock. Cook until thickened, then remove from the heat and pour over the fish.
4. To make the crumble, rub the butter into the flour until the mixture resembles bread crumbs. Then stir in the cheese and pepper. Sprinkle over the dish and bake in the oven for 40 min.

• Servings : 10
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood
• Ingredient : Butter, Carrots, Chicken stock, Fennel, Flour, Ground black pepper, Leek, Milk, Onion, Parmesan cheese, Pepper, Potatoes, Salt, Sunflower oil, Vegetable broth, Vegetable stock, Water, White fish fillets