Creamy smoked haddock crumble (serves 4 as a starter/snack)

Ingredients

1lb smoked haddock, 1 small diced onion, pint milk, pint cream, 1oz butter, 1oz flour, Vegetable stock

Crumble topping - Approx 4 slices white bread, Small bunch parsley, 2oz cheddar cheese

Method

Soften the diced onion in the butter on a low heat for 5 minutes. Whisk the flour and milk together and pour through a sieve onto the onions - gently bring to the boil stirring continuously. Add a little vegetable stock cube dissolved in a little warm water. Keep on low heat. Remove any bones from the fish and cut into large pieces and add to the white sauce. Add cream and gently simmer until the fish is cooked (5-10 minutes) stirring occasionally, gently so as not to break the fish up. To make the topping, add all the ingredients to a food processor and process until the mixture resembles breadcrumbs. Spoon your haddock mixture into individual gratin dishes, sprinkle the breadcrumb mixture on top and grill until golden. Serve with warm brown bread or chips and salad.