Yield: 6 servings
|1½ pounds||Skinless filets of cod|
|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: 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.