Name Fish gougere


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* 1 quantity of choux pastry
* 225g (8 oz) white fish fillets e.g. whiting, coley, cod, haddock
* 275ml (1/2 pint) milk
* 20g (3/4 oz) Stork margarine
* 20g (3/4 oz) flour
* 1 x 200g (7 oz) can sweetcorn, drained
* 1/2 red pepper, de-seeded and diced
* 2 x 15ml spoons (2 tablespoons) parsley, chopped

OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6) SHELF: Third from top
1. Poach fish in milk 12-15 minutes or until cooked.
2. Drain off milk and place in a saucepan with Stork and flour. Bring to the boil, whisking continuously. Cook for 2-3 minutes.
3. Stir in sweetcorn, pepper, parsley and fish. Season to taste.
4. Place the mixture in a 1 litre (2 pint) pie dish.
5. Make pastry.
6. Pipe the choux pastry using a 1.25cm (1/2 inch) plain pipe in a lattice across the top of the pie, leaving about 2.5cm (1 inch) between the lines.
7. Bake in the preheated oven for 30-35 minutes until well puffed and golden.

Serves: 4
Preparation time: 20 mins
Cooking time: 30 mins

Microwave Instructions
1. Filling: Place fish fillets on a plate or shallow microwave-proof dish, with thicker parts towards the outside. Cover with milk. Cover with pierced cling film and microwave on HIGH for 3-4 minutes turning halfway through cooking time.
2. Drain off milk. Place in microwave-proof bowl with Stork and flour. Microwave on HIGH for 3-4 minutes, stirring after each minute, until the sauce has boiled and thickened. Season to taste. Continue as above (Nos. 3-7).

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