About this recipe: This more-ish fish crumble is comfort food at its best: smoked haddock and whiting in a smooth sauce, covered with a crisp herby topping. Serve with baked jacket potatoes, baby carrots and peas.
Some children do not like the taste of wholemeal flour, so it's a good trick to mix it with an equal quantity of white flour. * Make up a large batch of crumble topping and store it in a plastic box in the freezer. Then simply take out as much as you need and cook from frozen. * For a Welsh-inspired cod crumble, poach 340 g (12 oz) cod or other firm white fish fillet in the milk with the leeks and bay leaves. Skin and flake the fish. Make the sauce, and stir in a jar of pickled cockles, about 160 g, drained and well rinsed, and 2 tbsp snipped fresh chives with the mushrooms. Top with a crumble made without the herbs and cheese, and flavoured instead with 1 tsp wholegrain mustard rubbed into the mixture with the butter.
Milk is an excellent source of several important nutrients – protein, calcium, phosphorus (important for strong bones and teeth) and many of the B vitamins. Because these nutrients are concentrated in the non-fat part of milk, lower-fat milks actually contain more than full-fat milks. * Mushrooms contain useful amounts of the B vitamins B2 and niacin. They are also a good source of copper which is needed for bone growth.
B1, B6, niacin, selenium * A, B12, calcium, copper * B2, C, folate, iron, potassium, zinc
Aha the crumble is a nice touch, have a look at mine, it's with mash http://edscookingadventures.blogspot.com/2012/01/eds-fishermans-pie.html - 23 Jan 2012