Fish Pie with a Gougère Top: Gougère Top

• 200 ml water
• 50 g butter, cut into pieces
• generous ½ <

In at least a 2 litre saucepan bring the water, butter and seasonings to a boil. When the butter has melted, shove in the flour all at once and away from the heat beat hard with a wooden spoon. Continue beating until the mixture solidifies and comes away from the sides and bottom of the pan. All the little flour lumps should have gone by now; if not, you’ve probably forgotten to sift the flour