Kingsmill

Salmon and Prawn Surprise

Ingredients:

• For the filling:
• 40g butter
• 1 onion, chopped
• 1 bay leaf
• 40g flour
• 350ml milk
• 400g salmon fillet, cut into 2-3cm cubes
• 200g cooked North Atlantic Prawns (optional. If not using, increase salmon by 200g)
• 100g sweet corn
• 100g frozen peas, defrosted
• 2 eggs, hard boiled and chopped
• For the crumble topping:
• 6 slices of Kingsmill Tasty Wholemeal
• 25g finely grated parmesan cheese
• 2 tbsp olive oil
• small bunch of parsley

You will need a large oven-proof dish, approximately 1.2-1.5 litre capacity. Pre-heat the oven to 200ºC/ 180ºC fan oven/gas mark 6.

Melt the butter in a saucepan and gently cook the onion with the bay leaf  until itthe onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the milk, stirring to prevent any floury lumps. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon and return to the simmer. Cook for a few minutes, until the salmon is cooked through, before adding the prawns (optional), sweet corn, peas and eggs. Return to the simmer and cook for a few minutes before removing the bay leaf and spooning the sauce into a large ovenproof dish, or individual dishes.

To make the topping, place the bread in a food processor and blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.

Scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes until the topping is golden and the filling is bubbling at the edges.

 

Kingsmill Careline, Vanwall Road, Maidenhead SL6 4UF