Smoked haddock and prawn crumble

Smoked haddock and prawn crumble
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 1 hour or less
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A creamy fish filling with a crunchy crumble top made to be low in potassium and phosphate.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

Something warming and tasty for a special supper.

Ingredients

25g unsalted butter

1 small onion, finely chopped

1 leek, trimmed and sliced

200g smoked haddock, undyed, chopped into 2cm cubes

150g raw king prawns

300g haddock, chopped into

2cm cubes

150ml white wine

1 teaspoon cornflour, blended with 10ml water

50g half fat crème fraîche

Sprinkle of saffron

For the crumble topping

40g ground almonds

75g plain flour

50g unsalted butter

15g parsley, chopped

To serve

80g cucumber, sliced

240g lettuce, shredded

1 yellow pepper, sliced

Method

  1. Step 1

    In a large lidded pan, melt the butter over low heat, add onions and leek, and cook for 5 minutes until soft. Add wine, cover and cook for another 5 minutes.

  2. Step 2

    Add both the smoked and unsmoked haddock cubes to the pan, cover and cook for 5 minutes, stir in prawns and cook for another 5 minutes. Don’t worry if the prawns and fish are not 100% cooked, as they are going into the oven to finish cooking.

  3. Step 3

    Using a slotted spoon, remove fish mix from pan and put into an ovenproof dish and set aside. Leaving juices in pan, stir in cornflour mix, crème fraîche and saffron. Mix until smooth and then pour over fish mix. Turn oven on to 180°C / 160°C fan / gas mark 4.

  4. Step 4

    Put all crumble ingredients into a bowl and rub together until they resemble fine breadcrumbs. Cover fish mix with crumble topping.

  5. Step 5

    Bake in the oven for 15 to 20 minutes, until golden and bubbling.

  6. Step 6

    Serve the crumble with the salad.

Food facts

The main source of carbohydrate in the dish is the crumble, values have been provided for those trained in insulin adjustment.

There are no vegetables in this meal which keeps the potassium low, but we have served with a salad to provide 2 portions of your ‘five a day’ per person.

Prawns and almonds are high in phosphate but add texture to this dish and have therefore been included in small amounts. If you are prescribed a phosphate binder, then you will need to take them with this dish.

There is plenty of protein in this meal from the fish, prawns and almonds. If you have been advised to reduce your protein intake you may wish to reduce the fish by half, this will also lower the potassium and phosphate content further.

Use gluten-free flour in the crumble.

Use a low fat spread in place of the butter. Use all unsmoked fish to lower the salt content.

To reduce the cost, you could use salmon instead of haddock and leave out the saffron.

This dish is best eaten fresh.