Savory Fish Crumble with New Potatoes
The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs. You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D’s Thermal Cooker.
  1. Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
  2. Place to one side for later.
  3. Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
  4. Once boiling place the inner pot into the outer insulated container and shut the lid.
  5. Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
  6. Gradually bring to the boil stirring continuously until it thickens.
  7. Turn down the heat and simmer for 5 minutes stirring occasionally.
  8. Check the seasoning and adjust with salt and pepper if necessary.
  9. Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
  10. Sprinkle over the savory crumble mixture and place the lid on the top pot.
  11. Remove the inner pot and bring back to the boil.
  12. Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
  13. Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
  14. Shut the lid and thermal cook without power for a minimum of 2 hours.
  15. Serve with salad or fresh vegetables and crusty bread.