Fish Pie with a Gougère Top

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