Mediterranean Red Mullet Crumble.

• 1 packageof Krisprolls (swedish toast crisps)
• 5 1/2 tablespoons hazelnuts chopped
• 2/3 cup ground hazelnuts
• 2 egg whites
• 2/3 cup butter
• 8 fillets red mullet
• 1 jar artichoke hearts in oil
• 1 jar sundried tomatoes
• 16 black olives
• basil

1. Preheat the oven to 180 degrees Celsius.
2. Crush the Krisprolls, add hazelnuts (chopped and ground), and a pinch of salt.
3. Add the egg whites and butter cut into small pieces.
4. Mix with fingertips until crumbly. Refrigerate.
5. On each crumble dish, arrange 2 fish fillets cut into small pieces, 3 artichoke hearts, 5-6 sundried tomatoes, olives and basil leaves.
6. Season with salt and top with crumble.
7. Bake for 20 minutes at 180 C.

packageof, hazelnuts, ground hazelnuts, egg whites, butter, red mullet, tomatoes, black olives, basil

Taken from www.yummly.com/recipe/Mediterranean-Red-Mullet-Crumble_-782132 (may not work)