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Thursday, December 13, 2012,4:11 AM by

D.Sumithra

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Fish Gougere

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FISH GOUGERE

Serves :

4

Preparation Time :

40 minutes

Cooking Time :

45 minutes

Preparation Method :

Mix together the fish, capsicum, tomato, seasoning and dill and set aside.
Heat the oil in a pan, sauté the onions for 2 - 3 minutes, add the flour, stir well, and cook for another minute.
Add the milk, bring the mixture to a boil while stirring, and simmer for 1 - 2 minutes, then take the pan off the stove.
Add the cheese and mustard powder, and season to taste. Keep the sauce aside.
Heat together the water and butter until the butter has melted.
Add the flour all at once stirring vigorously until the mixture leaves the sides of the pan and collects in the center.
Take the pan off the stove and let the mixture cool for a minute, then beat in the eggs, one at a time, beating well after each addition. Mix the cheese into the choux pastry.
Spoon the choux pastry around the sides of a greased and floured baking dish.
Put the filling in the centre, and pour the sauce over the filling. Sprinkle with breadcrumbs and paprika.
Bake in a hot oven at 200° C (400° F) for 40 - 45 minutes until done. Serve hot.

INGREDIENTS

For the filling

300 grams fish, steamed, deboned, flaked
50 grams capsicum, chopped
50 grams tomato, chopped
salt and pepper to taste
½ tablespoon dill (sown sag), chopped, optional

For the sauce

2 tablespoons Cooking oil
1 small onion, chopped
3 tablespoons flour
250 ml milk
2 tablespoon cheese, grated
¾ teaspoon mustard powder
Salt and pepper to taste

For the choux pastry

100 ml water
2 tablespoons butter
100 grams flour
2 eggs
125 grams cheese, grated
Some dry breadcrumbs and paprika

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