Finn McCool’s seafood crumble
Young Cook Finalist Recipe
- Mrs K Francey and Miss Jess
- Banbridge Academy
- Key Stage 3
- 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
- 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
- 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.