Fish Pie with a Gougère Top: Gougère Top

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 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