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Haddock Oat Pie
Ingredients
| 1 large | onion, chopped |
| 1 | bell pepper, sliced |
| 125 g | mushrooms, sliced |
| 250 g | undyed smoked haddock, skinned and boned |
| 25 g | parsley, chopped, or coriander or tarragon if you like it! |
| 100 g | rolled oats |
| 40 g | butter |
| 1 tbsp | olive oil |
| 1 | vegetable or chicken stock, cube dissolved in some wine or water |
| 1 clove(s) | garlic, finely sliced |
| 100 g | Cheddar cheese, grated |
| salt and pepper, to taste | |
| 1 tsp | cornflour, in a little water |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to 190°C.
Heat the oil in a large pan and add onion, garlic, pepper and mushrooms and fry for 5 minutes. Stir in the stock cube, cornflour, fish and half of the herbs. Bring to the simmer and stir for 5 minutes. Remove from heat and season to taste.
Pour into a large ovenproof dish. Mix rolled oats and the remaining herbs, and rub in the butter. Cover the top of the fish mixture with the crumble, sprinkle with the cheese and bake in the oven for 25 minutes until the top is light golden brown and serve.
Heat the oil in a large pan and add onion, garlic, pepper and mushrooms and fry for 5 minutes. Stir in the stock cube, cornflour, fish and half of the herbs. Bring to the simmer and stir for 5 minutes. Remove from heat and season to taste.
Pour into a large ovenproof dish. Mix rolled oats and the remaining herbs, and rub in the butter. Cover the top of the fish mixture with the crumble, sprinkle with the cheese and bake in the oven for 25 minutes until the top is light golden brown and serve.
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