Fish Pie with a Gougère Top

Name: Fish Pie with a Gougère Top
Cuisine: United Kingdom
Ingredients: about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; about 750 g of fish, cut into 4cm chunks – use any combination of 2 or 3 firm-bodied fish like cod, haddock, hake, monkfish, John Dory, salmon (although I would also use salmon on its own), mussels, prawns, scallops, and (even) langoustines or lobster; 175 g white mushrooms, halved, or quartered if large; 300 ml milk; a 5 cm strip lemon peel, no pith; ½ a Spanish onion, finely sliced; 2 blades mace or a large pinch of grated nutmeg; 2 blades mace or a large pinch of grated nutmeg; 2 cloves; 8 black peppercorns; 6 parsley stalks; 1 bay leaf; 1 medium leek, white and pale green part only, finely sliced; 1 medium leek, white and pale green part only, finely sliced; 1 glass dry white wine; 2 tbsp double cream (optional) salt; 2 tbsp chopped chervil or dill, or 1 tbsp chopped parsley or tarragon; 2 tbsp chopped chervil or dill, or 1 tbsp chopped parsley or tarragon; 2 tbsp chopped chervil or dill, or 1 tbsp chopped parsley or tarragon; 2 tbsp chopped chervil or dill, or 1 tbsp chopped parsley or tarragon

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is my version of a simple classic. The gougère topping, which is simply cheesy choux paste, is more interesting than the usual potato (see On Choux Paste and Piping Bags).

Apart from the quality of the fish, the important thing is the flavour of the sauce that binds, so a decent infusion is called for. Finally, try to include the herbs – I much prefer chervil’s sweetness and delicacy, but then I’m not keen on parsley’s rather butch flavour ex

Ingredients

Europe
United Kingdom
London
Fish course
Pescatarian

Ingredients

Method