Method
To make the crumble coating sauce melt the butter in a saucepan. Add the flour, blend with the butter and cook for 1 minute. Gradually add the milk stirring continuously until all the milk is added. Bring to the boil, reduce the heat and continue to cook for 1–2 minutes, stirring continuously. Season with a grind of black pepper and dried finely chopped dulse.
Gently fold in fish, eggs and prawn to sauce.
Pour seafood mixture into four individual pie oven–proof dishes.
To make the crumble, cube and rub the butter into the flour. Add the porridge oats until the mixture resembles breadcrumbs and then add the grated cheese and a grind of black pepper.
Cover the seafood mixture in each pie dish with the crumble topping. Bake at 180ºC for 20–30 minutes.
Peel, cut and cook the potatoes until tender and mash. Meanwhile steam cabbage until cooked.
Saute the chopped spring onions in milk for 5 minutes over a low heat.
Add the cooked cabbage, onions and milk to the mashed potatoes along with half the butter. Season with a grind of black pepper. Beat the mixture until well combined.
Serve with a knob of butter on the top.