Tinned fish crumble
https://www.coop.co.uk/recipes/tinned-fish-crumble
We've used tinned salmon and mackerel in this savoury crumble for a thrifty twist. It's a brilliant storecupboard recipe that you'll return to again and again
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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Ingredients
- 125g bag Co-op British baby spinach
- 3 tbsp Co-op olive oil
- 1 onion, finely chopped
- 4 tbsp Co-op plain flour
- 500ml Co-op semi-skimmed milk
- 2 tsp dried dill
- 1 tbsp Co-op Dijon mustard
- 2 x 170g tins Co-op wild Pacific red salmon, drained, bones and skin removed
- 2 x 125g tins Co-op mackerel in brine, drained
- 75g stale breadcrumbs
- 100g Co-op British mild Cheddar, grated
- Green salad and crusty bread, to serve
Method
- Wilt the spinach by placing it in a colander and pouring over a kettle of boiling water
- Set aside to cool
- In a large saucepan, heat the olive oil over a medium heat and fry the onion gently for 5 mins, until soft and translucent
- Add the flour to the pan and stir until a paste forms
- Continue cooking for 2 mins
- Slowly add the milk to the pan, stirring as you go
- Cook for 5 mins, stirring continuously, until the sauce has thickened
- Remove from the heat, stir in the dill and mustard, and season
- Preheat the oven to 200°C/fan 180°C/gas 6
- Squeeze any excess moisture out of the cooled spinach and arrange in a layer over the base of a 22cm baking dish
- Flake the fish on top and pour over the sauce
- Mix together the breadcrumbs and grated cheese and scatter evenly over the top
- Bake for 30 mins, until the topping is golden and crisp
- Allow to stand for a couple of minutes before serving with crusty bread and a crisp green salad
