Fish Pie with a Gougère Top: Sauce

Name: Fish Pie with a Gougère Top: Sauce
Cuisine: United Kingdom
Ingredients: 2 tbsp chopped chervil or dill, or 1 tbsp chopped parsley or tarragon; 37 g plain flour; 1 glass dry white wine; 2 tbsp double cream (optional) salt; 1 bay leaf; 37 g butter; 1 medium leek, white and pale green part only, finely sliced; 2 blades mace or a large pinch of grated nutmeg; 2 cloves; 8 black peppercorns; 6 parsley stalks; ½ a Spanish onion, finely sliced; a 5 cm strip lemon peel, no pith; 300 ml milk

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

300 ml milk
a 5 cm strip lemon peel, no pith
½ a Sp

Europe
United Kingdom
Sauce
London
Vegetarian

Method

In a small saucepan, heat the milk with the next seven ingredients. Bring very slowly to a simmer and leave to cool. Strain into a jug or bowl, pressing to squeeze out all the liquid. In another saucepan melt the butter and sweat the leek, covered, for 5 minutes. Add the flour and cook gently for a further 5 minutes. Gradually add the strained milk, whisking or stirring hard to avoid lumps, and