Shellfish crumble
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Mix the breadcrumbs with the very finely chopped garlic and the parsley.
Make up a double portion of Lemon Butter Sauce (see below). This will make a little more than you need, but Lemon Butter Sauce has a thousand other uses, so don’t fret.
When you are nearly ready to serve the crumble, divide the fish between four to six single serving oven-proof dishes. Pour some sauce over each one and scatter liberally with the breadcrumb mixture. Cook the crumbles in an oven pre-heated to 200°C for around 10 minutes, or until the breadcrumbs are crispy (watch – they burn easily) and the mixture is hot right through.
To make lemon butter sauce: Place the remaining ingredients (cream, butterjuice, salt and pepper) in a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce.
Ingredients
100g breadcrumbs
3 garlic cloves
2 tbsp finely chopped parsley
200g white crab meat
150g fresh prawns
150g shrimps
For the lemon butter sauce:
275ml cream
80g butter
juice of 1 lemon
salt
pepper
Method
Mix the breadcrumbs with the very finely chopped garlic and the parsley.
Make up a double portion of Lemon Butter Sauce (see below). This will make a little more than you need, but Lemon Butter Sauce has a thousand other uses, so don’t fret.
When you are nearly ready to serve the crumble, divide the fish between four to six single serving oven-proof dishes. Pour some sauce over each one and scatter liberally with the breadcrumb mixture. Cook the crumbles in an oven pre-heated to 200°C for around 10 minutes, or until the breadcrumbs are crispy (watch – they burn easily) and the mixture is hot right through.
To make lemon butter sauce: Place the remaining ingredients (cream, butterjuice, salt and pepper) in a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce.
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