Crumble with Haddock and Leek

Dilute milk with 200 ml of water, bring to a boil in a saucepan and reduce heat. Put haddock in milk and cook for 5 minutes.

Transfer the fish to another bowl.

Heat the oven up to 180°C.

In a deep bowl, mix the flour with the seeds, add a pinch of salt, a little pepper, put the oil and knead the crumbly dough with your hands.

Wash the leek thoroughly and cut into thin circles. Peel the shallot and finely chop. Blanch prepared leeks in boiling salted water for 3 minutes.

In a saucepan with butter, fry shallots until translucent, add leek, pour in sour cream, salt and pepper to taste.

Heat the mass well and distribute into 4 portion molds. Put a slice (100 g) of haddock in each and cover with a crumbly dough. Bake for 25 minutes until the crumble is browned. Serve warm.