Fish ragout from the oven with leek and wholemeal crumble

Name: fish ragout from the oven with leek and wholemeal crumble
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: bread rye; 50 g unsalted butter; 60 g patent wheat flour; 250 ml skim milk; 450 g deep frozen rich seafood mix; 800 g sliced leek

Homemade ragout of mixed seafood in an oven dish with leek and rye.

Ingredients

Kitchen Stuff

1 (small) food processor
1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C. Roast the bread lightly in the oven for 10 minutes while warming up.
Melt the butter over low heat and add the flour. Let stir 3 minutes at low heat while stirring. Add the milk while stirring with a whisk.
Bring to the boil and simmer for 2 minutes on low heat. Season with pepper and salt. Stir in the seafood.
Grind the toasted bread in the food processor.
Divide half of the leeks over the bottom of the baking dish and scoop out the ragout. Cover with the rest of the leeks.
Sprinkle with the breadcrumbs. Leave to brown and cook until about 30 minutes in the oven.