Salmon and Broccoli Crumble

It never hurts to have a few recipes up your sleeve that you can call on when time is short, or it's getting close to payday and the fridge is looking a bit bare.

It's also really handy to have a few recipes closeted away that you can turn to when money is tight, and you are wanting to put something delicious and tempting on the table for your family, and yet economical at the same time.

This savoury fish crumble is just the ticket on both counts. with it's rich and creamy cheese sauce and the buttery crumble on top it's a real winner! Scrummy yummy!! It's also a tasty way to get the kids and hubby to eat something they think they don't like.

I have a husband who claims to hate salmon and broccoli. He will sit and eat tins of smelly old sardines quite happily . . . but turns up his nose at salmon . . .

I know . . . it makes no sense to me either!!!

The funny thing is however, he gobbles this tasty crumble right up. The recipe which should serve four people, always ends up serving just the two of us, and I'll tell you right now, he eats the lion's share of it . . . and, he enjoys every mouthful!!! You do know what they say though . . .

There's naught so queer as folk! (I love him, really I do!)

*Salmon and Broccoli Crumble*

Serves 4

Tender flaked salmon and tender broccoli beneath a short and savoury crumble. This is simple, but incredibly tasty.

For the Crumble Topping:

• 175g/6oz Flour 75g/3oz Butter, softened
• 50g/2oz Finely Grated Parmesan Cheese
• Salt and Black Pepper
• For the base:
• 1 ounce of butter (1/8 of a cup)
• 1 heaped TBS of plain flour
• salt and pepper to taste
• 1 TBS freshly chopped parsley
• 300ml of whole millk (1 1/4 cups), warmed
• 4 ounces cheddar cheese, grated (1/4 pound)
• 2 TBS finely grated Parmesan Cheese
• the juice of one lemon
• 2 7-ounce tins of boneless, skinless salmon, drained well
• 1 medium head of broccoli, trimmed and cut into florets

First make the crumble topping. Rub the butter and flour together with your fingertips until crumbly and then stir in the cheese and a bit of salt and pepper. Set aside.

Melt the butter for the base in a saucepan. Whisk in the flour and cook for several minutes over low heat. Slowly whisk in the heated milk. Cook, whisking constantly until the mixture bubbles and thickens. Whisk in the cheeses, until the cheese is melted and the sauce is smooth. Whisk in the lemon juice. Taste and then season with salt and pepper as needed. Set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.

Coarsely flake the drained salmon into the bottom of a shallow casserole dish. Blanch the broccoli for 2 minutes in boiling water. Drain well and then scatter over top of the fish. Pour the cheese sauce evenly over top of the broccoli and fish. Sprinkle the crumble topping over all.

Note - you can also use an equivalent amount of leftover cooked salmon instead of the tinned stuff. I always buy Connetable pink wild Alaska skinless and boneless salmon in olive oil. It is perfect in this. If you always have a few tins in the larder you are always prepared to whip up a tasty meal in a flash.