Night before Christmas fish Pie : Neill's Flour

Crumble topping

200 g / 8 oz plain flour
100 g / 4 oz butter or margarine
2 dessertspoon chopped seasonal herbs, eg. thyme or dill
50 g / 2 oz cheddar cheese

Filling

400 g / 1 lb fresh salmon (cut into chunks)
100 g / 4 oz shelled prawns (optional)
100 g / 4 oz white fish
100 g / 4 oz lightly smoked fish
1 leek sliced
50 g / 2 oz spinach leaves
1 dessertspoon parsley or dill
1 teaspoon peppercorns (crushed)
50 g / 2 oz butter
1 lemon rind & juice

White Sauce

500 ml / ½ pt milk / cream
50 g / 2 oz Neills plain flour
Salt & pepper

Method

This dish has been traditionally served on Christmas Eve either as a tart

Or made with a white sauce and topped with mashed potatoes or a crumble topping for convenience.

To make the crumble

cut & rub the butter into the flour until crumbly, add the herbs & cheese.

To make the dish

Place the salmon, prawns, smoked & white fish cut into chunks in a fry pan with the melted butter cook lightly but do allow to break up.
Add spinach, lemon, leeks and cook for 2–3 minutes. Sprinkle with the peppercorns and herbs.
Blend the milk and flour together, the add to the pan and bring slowly to the boil. Simmer for 2–3 minutes cook slightly before topping with the crumble, and bake in the oven until bubbling & golden – Garnish with lemon and serve.

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