Finn McCool’s seafood crumble

Serves 4

Olivia Miskimmons

Young Cook Finalist Recipe

• Mrs K Francey and Miss Jess
• Banbridge Academy
• Key Stage 3

Ingredients

• Seafood filling:
• 450g cod, cooked
• 3 tbsp rapeseed oil
• 3 hard boiled free range eggs, chopped
• 100g cooked coldwater prawns
• 285ml coating sauce
• Coating sauce:
• 25g dulse and seasalt butter
• 25g plain flour
• 285ml Northern Ireland semi–skimmed milk
• 2tbsp dried chopped dulse
• Crumble:
• 37g dulse and seasalt butter
• 75g plain flour
• 25g porridge oats
• 50g Northern Ireland smoked cheddar cheese, grated
• Grind of black pepper
• Olivia’s creamy colcannon:
• 450g potatoes, peeled, cooked, drained and mashed
• 450g green cabbage, shredded, cooked and drained
• Small bunch spring onions, finely chopped
• 200ml Northern Ireland semi–skimmed milk
• 50g dulse and seasalt butter

Method

• To make the crumble coating sauce melt the butter in a saucepan. Add the flour, blend with the butter and cook for 1 minute. Gradually add the milk stirring continuously until all the milk is added. Bring to the boil, reduce the heat and continue to cook for 1–2 minutes, stirring continuously. Season with a grind of black pepper and dried finely chopped dulse.
• Gently fold in fish, eggs and prawn to sauce.
• Pour seafood mixture into four individual pie oven–proof dishes.
• To make the crumble, cube and rub the butter into the flour. Add the porridge oats until the mixture resembles breadcrumbs and then add the grated cheese and a grind of black pepper.
• Cover the seafood mixture in each pie dish with the crumble topping. Bake at 180ºC for 20–30 minutes.
• Peel, cut and cook the potatoes until tender and mash. Meanwhile steam cabbage until cooked.
• Saute the chopped spring onions in milk for 5 minutes over a low heat.
• Add the cooked cabbage, onions and milk to the mashed potatoes along with half the butter. Season with a grind of black pepper. Beat the mixture until well combined.
• Serve with a knob of butter on the top.