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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fish Pie with a Gougère Top: Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Variation of