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SMOKED HADDOCK GOUGERE

SMOKED HADDOCK GOUGERE


For the choux pastry

75 g butter or margarine

200 ml water

100 g plain or strong white flour

3 eggs, lightly beaten
for the filling
450 g smoked haddock fillet

25 g butter or margarine

1 medium onion, skinned and chopped

25 g flour

300 ml milk

10 ml (2 level tsp) capers

2 eggs, hard-boiled, shelled and chopped

2 tomatoes, skinned, seeded and cut into thin strips

salt and pepper

about 30 ml lemon juice

15 ml (1 level tbsp) fresh breadcrumbs

15 ml (1 level tbsp) grated hard cheese

chopped fresh parsley, to garnish


  1. Make the choux pastry. Sift the flour on to a plate or piece of paper. Put the fat and water together in a saucepan, heat gently until the fat has melted, then bring to the boil. Remove from the heat. Tip all the flour at once into the hot liquid. Beat thoroughly with a wooden spoon, then return the pan to the heat.

  2. Continue beating the mixture until it is smooth and form a ball in the centre of the pan. Remove from the heat and leave the mixture to cool for a minute or two.

  3. Beat in the egg, a little at a time, adding just enough to give a piping consistency.

  4. Using a 1 cm plain nozzle, pipe the mixture in two circles round the bottom of each of four 12.5 cm diameter ovenproof dishes. Bake in the oven at 220°C mark 7 for about 25 minutes.

  5. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10-15 minutes, until tender. Drain, skin and flake the fish, discarding the bones.

  6. Melt the butter in a saucepan, add the onion and fry gently until golden brown. Stir in the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

  7. Stir in the capers, eggs, fish and tomatoes. Season well; add the lemon juice to taste.

  8. Spoon the mixture into the centre of each gougere, dividing it equally between them. Combine the crumbs and cheese, sprinkle over and cook in the oven for a further 10 minutes. Garnish with chopped parsley.
    Note: Golden cutlets could be used instead of smoked fillets.

    Serves 4


SMOKED HADDOCK GOUGERE

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