Serves: 4; Prep: 35 mins; Cook: 30 mins
Ingredients: 14 3/4 oz/418g can pink or red alaska salmon; 8oz/225g broccoli; 1oz/25g butter; 1 onion, peeled and chopped; 4 oz/125g button mushrooms, sliced; 1 oz /25g plain flour; 1/2 pt/300ml dry white wine; 1/2 pt/300ml milk; 3oz / 75g plain flour; salt and pepper; 3oz/75g butter; 3oz/75g fresh breadcrumbs; 2oz/50g cheddar cheese, grated; 1oz/25g Parmesan, grated.
- Preheat the oven to Mark 5 / 375oF / 190oC. Drain salmon and remove all the skin and bones. Break into chunks and leave aside. Trim broccoli, cut into smallish florets and cook in bioled salted water until tender. Drain well.
- Heat the butter in a pan and fry the onion until soft. Add mushrooms and fry for 2 minutes. Stir in the flour and cook for 1 minute. Remove from heat. Gradually, stir in white wine and milk. Bring to the boil, stirring, then simmer for 2 minutes. Season well, mix in salmon and broccoli and pour into an ovenproof dish.
- Place the flour in a bowl, rub in the butter, then add the breadcrumbs. Stir in the Cheddar and Parmesan, reserving a little Parmesan. Spoon crumble over the fish mixture and sprinkle with Parmesan. Bake for 30 minutes, until browned.