Fish Pie with Spelt Crumble
This aromatic and thoroughly delicious fish pie comes from great nutritionist and cook Jessica Andersson. It's quick and easy to prepare and makes a perfect warming supper on a cool autumn or winter's evening.
Recipe taken from the new SPELT COOKBOOK by Roger SaulSpelt: Meals, Cakes, Cookies & Breads from the Good Grain
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PREPARATION TIME: 15 minutes, plus 1 hour chilling
COOKING TIME: 25 minutes
- 125g/4¼oz butter, diced, plus extra for greasing
- 200g/7oz/1 2/3 cups wholegrain spelt flour
- 1 tsp salt
- 1-2 tbsp olive oil
- 1 small bunch coriander leaves, finely chopped
- 2 tsp dried mixed herbs
- 140g/5oz/1 cup grated Cheddar cheese
- 100g/3½oz/1 cup spelt porridge flakes
- 2 small leeks, trimmed and sliced
- 2 carrots, diced
- 800g/1lb 12oz salmon, skinned, boned and cut into chunks
- 400g/14oz raw peeled king prawns
- 200g/7oz spinach leaves
- sea salt and freshly ground black pepper
FOR THE SAUCE
- 2 tbsp olive oil
- 4 tbsp creme frache
- 4 tbsp chopped dill leaves, plus extra to garnish
- 2 tsp ground cumin
- 2 garlic cloves, crushed
- grated zest of 2 lemons
- 4 tbsp lemon juice
- 2 tsp paprika
- Preheat the oven to 200°C/400°F/Gas 6 and lightly grease a deep-sided 20cm/8in square ovenproof dish.
Start by making the crumble topping. Put the flour and salt in a large bowl, then rub in all but 1 tablespoon of the butter and 1 tablespoon of the oil, using your fingertips, until you have a moist crumble. Add more olive oil, if necessary. Add 2 tablespoons of the chopped coriander, the mixed herbs and half the grated cheese and the spelt porridge flakes. Chill in the fridge for 1 hour.
Bring a saucepan of water to the boil over a medium heat. Add the leeks and carrots, reduce the heat and simmer for 5 minutes, or until just tender, then drain.
Meanwhile, mix together all the sauce ingredients, along with the remaining coriander, in a non-metallic bowl. Add the salmon and king prawns and coat well with the mixture. Mix the carrots and leeks with the fish, then spoon the mixture into the prepared dish. Spread the spelt crumble evenly over the top and finish with the remaining grated cheese.
Bake in the oven for 20 minutes, or until the top is crunchy and the salmon is cooked.
When the crumble is almost ready, melt the remaining butter in a large saucepan over a medium heat, add the spinach and cook for a few minutes just until the spinach leaves have all wilted. Season with salt and pepper to taste. Remove the crumble from the oven, sprinkle with extra dill and serve hot with the spinach.
Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London.
Commissioned photography by Lara Holmes & Neil White
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