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Cod Cobblerseafood, irish 1 1/2 lb skinless filets of cod 2 oz butter 2 oz flour 1/2 liter milk 3 1/2 oz grated cheese 2 oz grated cheese (for scones) 2 oz 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, 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 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 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. ~-
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