Haddock Crumble

Preparation time 20 minutes,
Cooking time 30 minutes,
Oven temperature 200 C, 400 F. gas 6,
Calories 740 per portion


serves 4
675 g (1 1/2 lb) haddock fillets
6 tablespoons water
salt and pepper

for the sauce

1 small onion, chopped
50 g (2 oz) butter
40 g (1 1/2 oz) plain flour
600 ml (1 pint) milk
juice of 1 lemon
50 g (2 oz) mature Cheddar cheese, grated

for the topping

50 g (2 oz) butter or margarine
100 g (4 oz) plain flour
50 g (2 oz) jumbo oats
1 tablespoon chopped fresh dill
knob of butter
dill sprig to garnish


1. Put the haddock, water and seasoning in a pan. Cover and poach for 5 minutes. Reserve any liquor and flake the fish, discarding skin. Fry onion in butter for 3 minutes, then add the flour. Gradually stir in the milk.

2. Bring the sauce to the boil, add the lemon juice, seasoning and strained fish liquor. Simmer for 2 minutes.

3. Add the cheese and fish to the sauce, then pour into an ovenproof dish. Rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir in oats, dill and seasoning.

4. Spread on top of the fish. Dot with butter and bake in a moderately hot oven for 30 minutes or until the crumble is golden. Garnish with dill.

Cook's Tip
To skin fish fillets, place skin side down on a board. Rub salt on your fingers to hold the tail end. With a sharp knife cut at an acute angle, using a sawing motion between the flesh and skin.

What did you think?

28 people have helped to review this recipe. Thankyou!

Recipe is very good
posted by Laura @ 06:13PM, 2/09/08
Information on the pan size would have been helpful but it worked out well! All of the family loved it. Definitely cooked longer than 30 minutes. It was more like 45 minutes and that was with turning the broiler on! Next time, I will turn on the broiler earlier.
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