Seafood with crumb crust
I decided to try a change from my usual seafood pies. Normally I make them with a herby white sauce with mashed potato on top, and then a cheese or butter crust. My seafood mix was of fresh salmon, cut into 1-inch pieces, Chilean mussels, and jumbo prawns. I put them into a greased foil dish. Instead of a milky white sauce, I used a tomato-based one, using chopped tomatoes, basil, and tomato purée. I added black pepper and a mixed herb seasoning, and some of the tomato liquid. The rest I kept aside to add moisture to it after cooking.
No mash topping this time. I made a crumb crust instead, using breadcrumbs and oats with just enough sunflower spread to make it cohere into lumps when I worked it with a fork. I sprinkled this on top. After half an hour in a 170 oven it came out nicely browned on top of the crust. It tasted superb, with a nice texture contrast between the crumb crust and the soft seafood. Definitely a hit. I drank champagne with it.