Fish crumble with tomato confit

1. Preheat the oven to 180°C (th. 6). Grate 50 g of parmesan. In a bowl, mix 150 g flour, 100 g of salted butter, parmesan and pepper. When the mixture begins to agglomerate into balls, it is ready.

2. In a baking dish, arrange 100 g of salmon cubes, 100g of diced cod, 100 g of pollock and 100 g of peeled shrimp. Salt and pepper.

3. Wash and chop ½ bunch basil, add the fish with 1 dozen tomato confit wedges. Top with the crumble mixture and bake for 20 minutes.

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