Name: Smoked haddock gougère
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 100 g (3¼ oz) unsalted butter, cut into cubes; 1 small leek or 4 spring onions, white part only, sliced; 15 g (½ oz) plain flour; 150 g (5 oz) plain flour; 15 g (½ oz) unsalted butter; 100 g (3¼ oz) Cheddar, coarsely grated; 1 teaspoon Dijon mustard; 20 g (¾ oz) unsalted butter, melted; 1 teaspoon chopped fresh dill; fresh dill, to garnish; 1 tablespoon lightly toasted fresh breadcrumbs; 310 g (10 oz) smoked haddock fillet; egg, beaten; 1 large tomato, peeled, seeded and cut into 1 cm (½ inch) strips; 180 ml (5¾ fl oz) milk; 1 tablespoon grated Parmesan; 4 eggs, lightly beaten; pinch of salt

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 20

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A cheese-flavoured crown of choux pastry here holds a filling of smoked haddock, leek, tomato and dill. For a variation, you could try a mixture of fish such as salmon, trout or monkfish, or perhaps some shellfish.

Ingredients

Choux Pastry

150 g (5 oz) plain flour
100 g (3¼

Fish course
Pescatarian

Method

Brush six 14.5 × 3 cm (5¾ × 1¼ inch) round gratin dishes with melted butter and refrigerate to set.
To make the choux pastry, sift the flour onto a clean sheet of greaseproof paper. Place 250 ml (8 fl oz) water, the butter and salt in a pan. Heat until the butter and water come to the boil. Remove from the heat and add the flour all at once, then mix well using

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Ingredients

Choux Pastry

Method

Part of