Crumble Topped Oatie Smoked Haddie Tart

Crumble Topped Oatie Smoked Haddie Tart

SCOTTISH OAT MEAL INGREDIENTS

Cake:

40g Plain Flour

20g Hamlyns Scottish Porridge Oats

30g Sunflower Margarine

Squeeze Mixed Herbs

Cold Water to blend

Filling:

75g Smoked Haddock

½ little Onion, finely hacked

Little piece Leek, meagerly cut

1 x 2.5ml spoon Dried Mustard

125ml Semi-Skimmed Milk

10g Margarine

10g Plain Flour

Besting:

1 tblsp Breadcrumbs

1 tblsp Hamlyns Scottish Oatmeal

Handle Margarine

SCOTTISH OAT MEAL INSTRUCTIONS

To make cake, 

run flour, oats and margarine together. Add blended spices and enough virus water to blend. Roll baked good, and line your little tart tins. Prick cake prior to baking, and prepare blind for 15 minutes in a 200Of/gas mark 6 broiler. Following 15 minutes, eliminate foil and heat for a further 5 minutes until brilliant brown.

While cake is cooking, plan filling by poaching fish in milk. Channel fish, saving the milk for the sauce, and drop.

To make the sauce, 

liquefy margarine and tenderly sauté onion and leek until delicate. Stirl in the flour and mustard. Eliminate from heat and step by step add all of the milk that the fish was poached in. Bring to the bubble, mixing consistently until the sauce thickens. Add the chipped fish and empty the combination into the pre-arranged baked good cases.

Set up the disintegrate besting by dissolving the margarine, then, at that point, blending in the breadcrumbs and oats. Sprinkle onto the tarts and prepare in the stove until fresh and brilliant.

Crumble Topped Oatie Smoked Haddie Tart VIDEO