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    Seafood Croustade

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    Seafood Croustade

    Seafood potted in herb butter is a lovely summer recipe. This one sets the fish inside a toasted bread case, which makes it practical to transport.

    • Preparation time: 30 minutes, plus overnight setting
    • Cooking time: 15 minutes
    • Total time: 45 minutes, plus overnight setting 40 minutes

    Serves: 4


    • 400g Waitrose Organic Stoneground Wholemeal Loaf (from the self-service bread counter)
    • 175g butter
    • 300g Madagascan peeled raw tiger prawn tails
    • 450g Waitrose Scottish Salmon Fillet or Waitrose Loch Etive Trout Fillet
    • 1 clove garlic, crushed
    • 1 red chilli, deseeded and finely chopped
    • ½ x 20g pack fresh flat-leaf parsley, finely chopped
    • Finely grated zest of 1 lemon
    • 1 tsp ground coriander
    • 15 mint leaves, finely chopped
    • ½ tsp paprika


    1. Preheat the oven to 200°C, gas mark 6. Using a bread knife, cut a horizontal slice from the top of the loaf and reserve. Using a small serrated knife, cut out the centre of the loaf to leave a case, about 1cm thick. Use a spoon to scoop the bread from inside the loaf (reserve this to make breadcrumbs, if you like). Try not to make any holes for the filling to seep through.
    2. Melt 25g of the butter and brush it over the insides of the case, and the lid. Place both on a baking sheet and bake for 10 minutes until pale golden. Leave to cool.
    3. Dry the prawns on kitchen paper. Place the fish fillets in a heavy-based frying pan and add 4 tablespoons water. Cover and cook gently for 6-8 minutes until the fish is opaque and cooked through. Transfer to a plate and leave to cool. Rinse out and dry the pan then melt a further 15g of the butter. Add the prawns and fry gently for 3 minutes until evenly pink, turning once. Transfer to a plate and leave to cool.
    4. Cut the remaining butter into pieces and place in the pan with the garlic, chilli, parsley, lemon zest, coriander, mint and paprika. Heat very gently, stirring, until the butter is melted and the ingredients evenly mixed.
    5. Roughly flake the fish, discarding the skin and checking the flesh for stray bones. Pack half into the bread case and add half the prawns. Pour a third of the butter over. Add the remaining fish and prawns and pour the remaining butter over. Position the lid on top and leave to cool. Wrap the loaf firmly in clingfilm and chill until the butter has set (make it the day before and chill overnight). Transport in a rigid container, taking a board and bread knife for cutting the loaf into chunky slices. Take plenty of lemon or lime wedges for drizzling over and a jar of mayonnaise or hollandaise sauce to serve.

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