This wonderful trout supper dish comes from a member of the family living in the Orkney Islands. As I have a love for crumbles (both sweet and savoury) I just had to try this recipe, it is slightly unusual but very good. Save the fish head, fins, skin and bones and make a stock which can be frozen.
Ingredients
1 cooked trout
1oz flour
1 large can evaporated milk
2 tablespoons lemon juice
½ stick diced celery
2oz plain flour
1oz polenta
2 ½oz butter
salt and pepper
Method
1 Grease a 2 pints baking dish.
2 Skin and flake the trout, discarding the head, fins, skin and bones.
3 Melt 1½oz butter in a saucepan.
4 Add the flour, mix together thoroughly and cook out for 2 minutes, stirring all of the time.
5 Gradually add the evaporated milk, a tablespoon at a time, beating well after each addition.
6 Bring to the boil, stirring constantly.
7 Reduce the heat to a simmer and cook for 3 minutes, stirring constantly.
8 Add the trout and lemon juice to the sauce.
9 Bring the sauce back to the boil and then reduce to a simmer, stirring frequently.
10 In a mixing bowl melt the remaining butter.
11 Add the breadcrumbs and the polenta and mix together thoroughly.
12 Test the sauce for seasoning and adjust to taste with salt and pepper.
13 Pour the sauce into the prepared baking dish.
14 Pour over the breadcrumb mixture over the top of the pie, do not pat down.
15 Bake at 180 degrees centigrade/gas 4 for about 30 minutes or until the crumble topping is a pale golden brown colour.
Serve straight away with new potatoes and favourite vegetables.
Serves 3
Crafty Cookies Kitchen 