350 g (12 oz) smoked mackerel fillets
1 medium onion, skinned and sliced
2/3 cup (150 g) 5 oz butter
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
3 tbsp (60 ml) cider
30 ml (2 level tbsp) natural yogurt
salt and freshly ground pepper
4 eggs, beaten
3 oz (75 g) English Cheddar cheese, grated
1 level tbsp (15 ml) dry breadcrumbs
1 medium onion, skinned and sliced
2/3 cup (150 g) 5 oz butter
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
3 tbsp (60 ml) cider
30 ml (2 level tbsp) natural yogurt
salt and freshly ground pepper
4 eggs, beaten
3 oz (75 g) English Cheddar cheese, grated
1 level tbsp (15 ml) dry breadcrumbs
method
1. Flake the mackerel flesh, discarding skin and any bones.
2. To make the sauce, fry the onion in 25 g (1 oz) of butter until soft and golden. Add 25 g (1 oz) flour with the milk, stirring briskly, and simmer for 3 minutes. Remove from the heat, stir in the cider, yogurt, fish and seasoning (be cautious with salt). Cover and refrigerate.
3. For the choux paste, melt the remaining butter in 300 ml (1/2 pint) water. Bring to the boil, take off the heat and beat in remaining flour until just smooth. Beat in eggs, a little at a time, and then the cheese.
4. Spoon the choux paste around the sides of a 1.1 litre (2-pint) shallow ovenproof dish. Cover and refrigerate.
5. When required, spoon sauce into centre of choux paste, sprinkle with breadcrumbs and bake in the oven at 200°C (400°F) mark 6 for 40-45 minutes until risen and golden.
2. To make the sauce, fry the onion in 25 g (1 oz) of butter until soft and golden. Add 25 g (1 oz) flour with the milk, stirring briskly, and simmer for 3 minutes. Remove from the heat, stir in the cider, yogurt, fish and seasoning (be cautious with salt). Cover and refrigerate.
3. For the choux paste, melt the remaining butter in 300 ml (1/2 pint) water. Bring to the boil, take off the heat and beat in remaining flour until just smooth. Beat in eggs, a little at a time, and then the cheese.
4. Spoon the choux paste around the sides of a 1.1 litre (2-pint) shallow ovenproof dish. Cover and refrigerate.
5. When required, spoon sauce into centre of choux paste, sprinkle with breadcrumbs and bake in the oven at 200°C (400°F) mark 6 for 40-45 minutes until risen and golden.
serving amount
serves 4
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