Cod cobbler (irish)

Yield: 6 servings

Measure 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: 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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