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1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 ts Baking powder (for scones)
1 pn Salt (for scones)
1 x Egg (for scones)
Place cod filets in the bottom of a round oven dish. Make a cheese
sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough -- rub 2 oz
butter into 8 of flour with 1 t 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 1/2 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.