Oat-crusted seafood crumble recipe

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  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 30 Minutes


  • 5½ oz (150 g) raw tiger prawns, peeled
  • 5½ oz (150 g) fillet of white fish (cod, monkfish, haddock all work well),skinned and cut into 1-inch pieces
  • 4½ oz (125 g) leeks, washed, trimmed and cut into ½-inch pieces
  • 1¾ cups (125 g) cauliflower, broken into ½-inch florets
  • 1½ cups (350 g) fromage blanc
  • 1 tsp white pepper
  • 1 tsp finely grated lemon zest
  • Pinch of salt
For the Crumble Topping
  • 4 tbsp (50 g) cold butter,cut into small cubes
  • ⅔ cup (75 g) whole wheat flour
  • ½ cup (40 g) rolled oats
  • ⅓ cup (40 g) pine nuts, roughly chopped
  • 1½ oz (40 g) mature Comté, Cheddar, or other strongly flavored hard cheese, finely grated
How to Make It
  1. Preheat the oven to 350°F. In a bowl, mix together the prawns, white fish, leeks, cauliflower, fromage blanc, white pepper, lemon zest, and salt. Divide the mixture between individual ramekins or scoop into one large baking dish (about 8 by 10 inches).
  2. To make the Crumble Topping
  3. Use your fingertips to rub the butter into the flour until it has a sandy texture, then mix in the oats, pine nuts, and cheese.
  4. Top the filling with an even layer of the crumble. Bake for 30 minutes, until the top is golden brown. Serve immediately.

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