Seafood with crumb crust

seafood-crumbtop

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.