Cod cobbler (irish)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Skinless filets of cod |
| 2 | ounces | Butter |
| 2 | ounces | Flour |
| ½ | litre | Milk |
| 3½ | ounce | Grated cheese |
| 2 | ounces | Grated cheese (for scones) |
| 2 | ounces | Butter (for scones) |
| 1 | teaspoon | Baking powder (for scones) |
| 1 | pinch | Salt (for scones) |
| 1 | Egg (for scones) | |
Directions
Directions: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, ½ l milk and 3½ oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt.
Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of ½ inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown.
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