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Haddock and Orange Gougere

ingredients

serves 4
4 oz (100 g) choux pastry
1 lb (450 g) haddock fillet
1 1/4 cup (1/2 pint) 300 ml mixed milk and water
salt and pepper
3 Tbsp (40 g) butter
1 onion, chopped
3 tbls (25 g) 1 oz flour
grated rind and juice of 1 orange
1 tablespoon chopped parsley
1 hard-boiled egg, chopped

method

1. Spread or pipe the choux dough in a 20 cm (8 inch) ring on a greased baking sheet.

2. Bake in a preheated hot oven 220 C (425 F) Gas Mark 7 for 30 to 40 minutes or until well risen, golden brown and firm.

3. Meanwhile, put the fish, milk and water, salt and pepper into a saucepan and poach gently until the fish is tender.

4. Drain off the milk and make up to 300 ml (1/2 pint) with more milk if necessary. Flake the fish.

5. Melt the butter in another saucepan and fry the onion until softened.

6. Add the flour and cook, stirring, for 2 minutes.

7. Gradually stir in the milk and orange rind and juice and bring to the boil, stirring well.

8. Stir in the parsley, egg and fish.

9. Cut the choux ring in half and scoop out any uncooked dough.

10. Fill with the fish mixture, then replace the top and bake for a further 5 minutes to heat through.

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