Denise says:
Savoury choux pastry is called gougere and in this recipe the pastry is flavoured with cheese and fresh herbs, and then served with a very delicious haddock and tomato filling. It's perfect for a summer’s lunch or light supper or even try taking it on a picnic.
Choux pastry is completely different from other types of pastry such as short crust, flaky, puff, filo and so on. The mixture is based on a paste of flour, water enriched with butter, then lightened with egg and by thorough beating.
Preparation Time: 25 minutes
Cooking Time: 50 minutes plus 10 minutes cooling time
Serves: 6 people
Ingredients:
1 cup plain all purpose flour¾ cup unsalted butter
1 tablespoon olive oil – to grease dish
1 cup water
3 eggs – lightly beaten
55g cheddar cheese – grated
2 tablespoons fresh parsley – roughly chopped
Salt and freshly ground black pepper
Filling
¼ cup unsalted butter
1 ½ tablespoons plain all purpose flour
1 1 /4 cups milk
2 tablespoons fresh parsley - -roughly chopped
4 tablespoons thick heavy cream
1 pound smoked haddock – skinned and cut into cubes
2 large beef tomatoes
Salt and freshly ground black pepper
Garnish: Sprigs of parsley, a dusting of black pepper
Method
1) Pre-heat the oven to 400 F.2) Grease a flattish ovenware dish with olive oil.
3) Mix the flour, parsley, salt and pepper together.
4) In a large skillet slowly melt the butter in the water and when completely melted tip in the flour. Remove from the heat and beat well with a wooden spoon until the mixture will leave the sides of the pan. Leave to cool for 10 minutes.
5) Cut the smoked haddock into pieces. Pour the milk into a saucepan and cook the fish. Retain the milk for the filling. Drain the fish and flake.
6) Pour boiling water over the tomatoes and leave for 2 minutes. Remove the skins. Chop in half, deseed and cut into slivers. Set aside.
7) Beat the eggs gradually in to the cooled choux pastry until the mixture is smooth and shiny and of a dropping consistency – you may not need the last few spoonfuls of egg.
8) Stir in the cheese.
9) Spoon the mixture round the edge of the greased ovenware dish.
10) Bake for 25 minutes.
11) For the filling, melt the butter in a saucepan. Add the flour and stir well.
12) Add the reserved milk, parsley and cream. Season well.
13) Continue to cook, stirring from time to time until slightly thickened. Stir in the cooked haddock and tomato slivers.
14) Pour the filling into centre of the gougere. Return to the oven for a final 15 minutes or until the choux is well risen and golden.
To serve the stylish way: Garnish with sprigs of parsley and a dusting of black pepper