This week the Woman’s Weekly kitchen brings you an easy fish pie recipe with delicious smoked haddock and a golden-toasted oat crumble topping
- 300ml (½ pint) skimmed milk
- Approximately 250g packet smoked haddock
- 1 onion, peeled and chopped
- 125g (4oz) frozen peas
- 2 tablespoons cornflour
- Salt and freshly ground black pepper
- For the topping:
- 2 level tablespoons plain flour
- 10g (1⁄3oz) butter
- 2 level tablespoons coarse oats
- 2 tablespoons chopped fresh parsley
Set the oven to Gas Mark 6, or 200°C.
Pour the milk into a pan and bring it to the boil. Remove the pan from the heat and leave the fish to cook in the hot milk for 3-5 minutes, or until it is just cooked, then use a slotted spoon to lift the fish out of the pan.
If the fish has any skin, peel it away from the flesh and discard it. Break the fillets into flakes and divide between 2 ovenproof dishes.
Place the pan with the milk over a low heat and add the onion, and simmer gently for about 10 minutes, or until the onion has softened, stirring the mixture regularly so that it doesn’t stick to the base of the pan.
Add the peas and simmer gently for about 5 minutes.
Mix the cornflour with 2 tablespoons water and add it to the pan, then stir well so that the sauce doesn’t become lumpy as it thickens. Simmer for 1-2 minutes, then season to taste. Pour the sauce over the fish in the ovenproof dishes.
To make the topping: Tip the flour into a bowl and rub in the butter. Work the mixture until it starts to clump together, then stir in the oats, parsley and salt and pepper. Divide the mixture between the ovenproof dishes. Place the dishes on a baking sheet and cook in the oven for 25-35 minutes, or until the topping is a light-golden colour and the filling is bubbling. Remove the crumbles from the oven and serve them immediately with salad or steamed green vegetables.
This recipe is also good made with king prawns instead of haddock.