Instructions: Method

Cook the onion in butter for 3-4 minutes without colour until soft.

Add in flour to make a roux
Add in the stock slowly, stirring or whisking to prevent lumping.

Bring to the boil. Cook for 10 mins. Simmer gently.

Finish with the chopped herbs

Crumble/Topping:
Using a food processor make breadcrumbs from the brown loaf.

Add in the mixed herbs and the olive oil to aid the browning process.

Add in finely chopped onions salt and pepper and grated cheese.

This is a useful way to use up unused bread from the breakfast, including brown soda.

Assembling the dish:
If using raw prepared fish, the sauce can be left thicker to compensate for the juices which will come from the fish, do this by adding less liquid to sauce.

If using cooked fish the recipe given is sufficient.

Mix the diced fish into the sauce and mix well.

Place into a large baking dish or individual Gratin dishes.

Cover this mixture with a generous layer of the crumble mix.

Bake in a hot oven until nicely browned and the fish is cooked.

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