Ingredients
- 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
- 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). To make the Crumble Topping
- 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.
- Top the filling with an even layer of the crumble. Bake for 30 minutes, until the top is golden brown. Serve immediately.
